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The 1918 Fanny Farmer Cookbook
drain.
3
5
Rice and Tomato Croquettes
/2 cup rice
1
3
2
cloves
/4 cup stock
1
/4 teaspoon
peppercorns
1
/2 can
tomatoes
1
teaspoon sugar
slice onion
egg
1
1
1
1
1
slice carrot
1
/4 cup grated cheese
sprig parsley
1
tablespoon butter
sprig thyme
1
/2 teaspoon salt
Few grains cayenne
Wash rice, and steam in stock until rice has absorbed stock; then add tomatoes which have
been cooked twenty minutes with onion, carrot, parsley, thyme, cloves, peppercorns, and
sugar, and then rubbed through a strainer. Remove from fire add egg slightly beaten, cheese,
butter, salt, and cayenne. Spread on a plate to cool. Shape in form of cylinders, dip in crumbs,
egg, and crumbs again, fry in deep fat, and drain.
3
6
Oyster Crabs à la Newburg
1
1
1
1
1
cup oyster crabs
Salt
cup mushroom caps
Cayenne
/3 cup Sherry wine
Nutmeg
/4 cup butter
3
/4 cup cream
tablespoon flour
Yolks two eggs
tablespoon brandy
1
Peel mushroom caps and break in pieces. Add oyster crabs and wine, cover, and let stand one
hour. Melt butter, add first mixture, and cook eight minutes. Add flour, and cook two minutes.
Season with salt, cayenne, and nutmeg; then add heavy cream. Just before serving add egg
yolks, slightly beaten, and brandy.
Chapter XXII − ENTRÉES
407
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