The 1918 Fanny Farmer Cookbook


google search for The 1918 Fanny Farmer Cookbook

Return to Master Book Index.

Page
312 313 314 315 316

Quick Jump
1 180 359 539 718

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  


Page
312 313 314 315 316

Quick Jump
1 180 359 539 718