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The 1918 Fanny Farmer Cookbook
3
9
Salmon Croquettes
3/4 cups cold
flaked salmon
Few grains cayenne
cup Thick White
Sauce
1
1
1
teaspoon lemon
juice
Salt
Add sauce to salmon, then add seasonings. Spread on a plate to cool. Shape, dip in crumbs,
egg, and crumbs again, fry in deep fat, and drain.
4
0
Salmon Cutlets
Mix equal parts of cold flaked salmon and hot mashed potatoes. Season with salt and pepper.
Shape in form of cutlets, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.
Arrange in a circle, having cutlets overlap one another, on a folded napkin. Garnish with
parsley.
4
1
Lobster Croquettes
2
cups chopped
lobster meat
Few grains cayenne
/2 teaspoon salt
teaspoon lemon
/4 teaspoon
1
1
1
mustard
1
cup Thick White
Sauce
Add seasonings to lobster, then add Thick White Sauce. Cool, shape, dip in crumbs, egg, and
crumbs again, fry in deep fat, and drain. Serve with Tomato Cream Sauce.
4
2
Lobster Cutlets
2
cups chopped
lobster meat
1
teaspoon lemon
juice
1
/2 teaspoon salt
Yolk 1 egg
Chapter XXII − ENTRÉES
409
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