The 1918 Fanny Farmer Cookbook

Few grains

cayenne

teaspoon finely

chopped parsley

Few gratings

nutmeg

cup Thick White Sauce

Mix ingredients in order given, and cool. Shape in form of cutlets, crumb, and fry same as

croquettes. Make a cut at small end of each cutlet, and insert in each the tip end of a small

claw. Stack around a mound of parsley. Serve with Sauce Tartare.

Beef and Rice Croquettes

cup chopped beef

cut from top of

round)

(

/4 teaspoon

pepper

Few grains

cayenne

/3 cup rice

Cabbage

/2 teaspoon salt

Tomato Sauce

Mix beef and rice, and add salt, pepper, and cayenne. Cook cabbage leaves two minutes in

boiling water to cover. In each leaf put two tablespoons mixture, and fold leaf to enclose

mixture. Cook one hour in Tomato Sauce.

Tomato Sauce. Brown four tablespoons butter, add five tablespoons flour, and pour on

gradually one and one−half cups each Brown Stock and stewed and strained tomatoes. Add

one slice onion, one slice carrot, a bit of bay leaf, a sprig of parsley, four cloves, three−fourths

teaspoon salt, one−fourth teaspoon pepper, and a few grains cayenne. Cook ten minutes, and

strain.

Lamb Croquettes

tablespoon finely

chopped onion

cup cold cooked

lamb, cut in small

cubes

tablespoons butter

/3 cup boiled

potato cubes

Chapter XXII − ENTRÉES

410