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The 1918 Fanny Farmer Cookbook
juice
Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper, and
parsley, then lemon juice very slowly.
3
9
Tartar Sauce
1
tablespoon
vinegar
1
/4 teaspoon salt
teaspoon
lemon juice
1
1
tablespoon
Worcestershire Sauce
/3 cup butter
The Boston Cook
Book
1
Mix vinegar, lemon juice, salt, and Worcestershire Sauce in a small bowl, and heat over hot
water. Brown the butter in an omelet pan, and strain into first mixture.
4
4
4
0
1
2
Lemon Butter
/4 cup butter
1
1
tablespoon lemon juice
Cream the butter, and add slowly lemon juice.
Anchovy Butter
/4 cup butter
Anchovy sauce
1
Cream the butter and add Anchovy sauce to taste.
Lobster Butter
/4 cup butter
Lobster coral
1
Clean, wipe, and force coral through a fine sieve. Put in a mortar with butter, and pound until
well blended. This butter is used in Lobster Soup and Sauces to give color and richness,
Chapter XVIII − FISH AND MEAT SAUCES
317
Page
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