| 322 | 323 | 324 | 325 | 326 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
6
cloves
1
/2 cup coarse stale
bread crumbs
Cook milk thirty minutes in double boiler, with fine bread crumbs and onion stuck with
cloves.
Remove onion, add salt, cayenne, and two tablespoons butter. Usually served poured around
roast partridge or grouse, and sprinkled with coarse crumbs browned in remaining butter.
5
7
Rice Sauce
3
2
1
tablespoons rice
3
cloves
cups milk
2
tablespoons butter
/2 onion
Salt and pepper
Wash rice, add to milk, and cook in double boiler until soft. Rub through a fine strainer,
return to
double boiler, add onion stuck with cloves, and cook fifteen minutes. Remove onion, add
butter,
salt, and pepper.
5
8
Cauliflower Sauce
1
/4 cup butter
Cooked flowerets from
a small cauliflower
1
1
/4 cup flour
cup White
Stock III
Salt
1
cup scalded
milk
Pepper
Make same as Thin White Sauce and add flowerets.
5
9
Mint Sauce
/4 cup finely
1
chopped mint
leaves
1
tablespoon
Chapter XVIII − FISH AND MEAT SAUCES
321
Page
Quick Jump
|