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The 1918 Fanny Farmer Cookbook
To white sance add remaining ingredients. Stir constantly until mixture is thoroughly heated,
do not let it come to the boiling−point. Served with boiled, steamed, or fried fish.
but
6
6
Hot Mayonnaise
Yolks 2 eggs
1
/4 cup hot water
2
1
tablespoons olive oil
Salt
tablespoon vinegar
Few grains
cayenne
1
teaspoon finely chopped parsley
Add oil slowly to egg yolks, then pour on gradually vinegar and water. Cook over boiling
until mixture thickens, then add seasonings and parsley.
water
6
7
Sauce Tyrolienne
To three−fourths cup Mayonnaise add one−half tablespoon each finely chopped capers and
parsley, one finely chopped gherkin, and one−half can tomatoes, stewed, strained, and cooked
until reduced to two tablespoons. Serve with any kind of fried fish.
6
8
Creole Sauce
2
tablespoons
chopped onion
1
/4 cup sliced
mushrooms
4
tablespoons green
pepper, finely
chopped
6
1
olives, stoned
1/3 cups Brown
Sauce
2
2
tablespoons butter
Salt and pepper
tomatoes
Sherry wine
Cook onion and pepper with butter five minutes; add tomatoes, mushrooms, and olives, and
cook two minutes, then add Brown Sauce. Bring to boiling−point, and add wine to taste.
Serve
Chapter XVIII − FISH AND MEAT SAUCES
324
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