The 1918 Fanny Farmer Cookbook

Force−meat. Put in a pan, half surround with hot water, cover with buttered paper, and bake

thirty minutes in a moderate oven. Serve with Lobster, Béchamel, or Hollandaise Sauce I.

Spaghetti Timbales

Line bottom and sides of slightly buttered Dario moulds with long strips of boiled spaghetti

coiled around the inside. Fill and bake same as Macaroni Timbales.

Pimento Timbales

Line small timbale moulds with canned pimentoes. Fill with Chicken Timbale II mixture , and

bake until firm. Remove from moulds, insert a sprig of parsley in top of each, and serve with

Brown Mushroom Sauce

tablespoons

butter

/2 lb. mushrooms

Few drops onion

juice

teaspoon beef

extract

1/2 tablespoons

flour

Salt

cup cream

Paprika

Melt butter, add onion juice, and cook until slightly browned; then add flour and continue the

browning. Pour on, gradually, while stirring constantly, the cream. Clean mushrooms, peal

caps,

cold

cut in slices lengthwise, and sauté in butter five minutes. Break stems in pieces, cover with

water, and cook slowly until liquor is reduced to one−third cup; then strain. Dissolve beef

extract in mushroom liquor. Add to sauce, and season with salt and paprika. Just before

serving, add sautéd caps.

Halibut Timbales I

lb. halibut

Few grains cayenne

/3 cup thick

cream

Chapter XXII − ENTRÉES

415