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The 1918 Fanny Farmer Cookbook
5
5
3
4
Sauce Figaro
To Hollandaise Sauce II add two tablespoons tomato purée (tomatoes stewed, strained, and
cooked until reduced to a thick pulp), one teaspoon finely chopped parsley, and a few grains
cayenne.
Horseradish Sauce I
3
tablespoons grated
horseradish root
1
/4 teaspoon salt
Few grains
cayenne
1
tablespoon vinegar
4
tablespoons
heavy cream
Mix first four ingredients, and add cream beaten stiff.
5
5
Horseradish Sauce II
tablespoons
cracker crumbs
3
3
tablespoons
butter
1
/3 cup grated
horseradish root
1
/2 teaspoon salt
1
1/2 cups milk
1
/8 teaspoon
pepper
Cook first three ingredients twenty minutes in double boiler. Add butter, salt, and pepper.
5
6
Bread Sauce
cups milk
2
1
1
/2 teaspoon salt
/2 cup fine stale
bread crumbs
Few grains cayenne
1
onion
3
tablespoons butter
Chapter XVIII − FISH AND MEAT SAUCES
320
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