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The 1918 Fanny Farmer Cookbook
1
/3 cup heavy
cream
1
/8 teaspoon paprika
White one egg,
beaten stiff
Cook lobster meat with butter five minutes. Add flour, seasonings, egg yolks, milk, cream
beaten until stiff, and white of egg. Fill buttered timbale moulds three−fourths full, set in pan
of
hot water, cover with buttered paper, and bake until firm. Serve with Lobster Sauce.
7
3
Chicken Timbales I
Garnish slightly buttered Dario moulds with chopped truffles or slices of truffles cut in fancy
shapes. Line with Chicken Force−meat I, fill centres with Creamed Chicken and Mushrooms,
to which has been added a few chopped truffles. Cover with Force−meat, and bake same as
Lobster Timbales Serve with Béchamel or Yellow Béchamel Sauce.
7
4
Chicken Timbales II
2
1
tablespoons butter
1
/2 tablespoon
chopped parsley
/4 cup stale bread
crumbs
2
/3 cup milk
eggs
cup chopped
2
1
cooked chicken
Salt
Pepper
Melt butter, add bread crumbs and milk, and cook five minutes, stirring constantly. Add
chicken, parsley, and eggs slightly beaten. Season with salt and pepper. Turn into buttered
individual moulds, having moulds two−thirds full set in pan of hot water, cover with buttered
paper, and bake twenty minutes. Serve with Béchamel Sauce.
7
5
Chicken Timbales III
Soak one−half tablespoon granulated gelatine in one and one−half tablespoons cold water,
and
dissolve in three−fourths cup chicken stock. Add one cup chopped cooked chicken, and stir
until the mixture begins to thicken, then add one cup cream beaten until thick. Add one
tablespoon Sherry wine and a few grains cayenne. Mould, chill, and serve on lettuce leaves.
Chapter XXII − ENTRÉES
418
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