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The 1918 Fanny Farmer Cookbook
Brown the butter, add flour, with salt and cayenne, and stir until well browned. Add stock
gradually, and just before serving, orange juice, Sherry, and pieces of rind.
2
2
Sauce à l’Italienne
Onion
2
tablespoons
each, finely
chopped
Sprig
marjoram
Carrot
2
tablespoons
butter
Lean raw
ham
2
1/2
tablespoons
flour
1
2
peppercorns
1
cup Brown
Stock
2
cloves
1
1/4 cups
white wine
/2 tablespoon finely chopped parsley
1
Cook first six ingredients with butter five minutes, add flour, and stir until well browned; then
gradually stock and wine. Strain, reheat, and after pouring around fish sprinkle with parsley.
add
2
2
3
4
Champagne Sauce
Simmer two cups Espagnole Sauce until reduced to one and one−half cups. Add two
tablespoons mushroom liquor, one−half cup champagne, and one tablespoon powdered sugar.
Tomato Sauce I (without Stock)
1
1
/2 can tomatoes or
3
tablespoons
butter
3/4 cups fresh
Chapter XVIII − FISH AND MEAT SAUCES
311
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