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The 1918 Fanny Farmer Cookbook
with broiled beefsteak or fillet of beef. Boiled rice should accompany the beef, and be served
same platter.
on
6
9
Russian Sauce
3
tablespoons
butter
1
/2 teaspoon finely
chopped chives
tablespoons
2
flour
1
/2 teaspoon made
mustard
cup White
1
Stock III
1
teaspoon grated
horseradish
/4 teaspoon salt
/4 cup cream
Few grains pepper
1
1
1
teaspoon lemon
juice
Melt butter, add flour, and pour on gradually White Stock; then add salt, pepper, mustard,
chives, and horseradish. Cook two minutes, strain, add cream and lemon juice. Reheat before
serving. Serve with Beef Tenderloins or Hamburg Steaks.
7
0
Sauce Finiste
3
tablespoons
butter
1
1/2 teaspoons
Worcestershire Sauce
/2 teaspoon
mustard
1
Few grains
cayenne
3
/4 cup stewed and
strained tomatoes
1
teaspoon
lemon juice
Cook butter until well browned, and add remaining ingredients.
Chapter XVIII − FISH AND MEAT SAUCES
325
Page
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