The 1918 Fanny Farmer Cookbook

Suprême of Chicken

Breast and second

joints of uncooked

chicken weighing 4 lbs.

eggs

1/3 cups thick

cream

Salt and pepper

Force chicken through a meat chopper, or chop very finely. Beat eggs separately, add one at a

time, stirring until mixture is smooth. Add cream, and season with salt and pepper. Turn into

slightly buttered Dario moulds, and bake same as Lobster Timbales, allowing thirty minutes

for

baking. Serve with Suprême or Béchamel Sauce.

Devilled Oysters

pint oysters

/2 tablespoon finely

chopped parsley

/4 cup butter

/4 cup flour

/2 teaspoon salt

/3 cup milk

Few grains cayenne

Yolk 1 egg

teaspoon lemon juice

Buttered cracker crumbs

Clean, drain, and slightly chop oysters. Make a sauce of butter, flour, and milk; add egg yolk,

seasonings, and oysters. Arrange buttered scallop shells in a dripping−pan, half fill with

mixture,

cover with buttered crumbs, and bake twelve to fifteen minutes in a hot oven. Deep oyster

shells may be used in place of scallop shells.

Crab meat, Indienne

tablespoons butter

/3 tablespoon

curry powder

teaspoon finely

chopped onion

cup chicken

stock

tablespoons flour

cup crab meat

Chapter XXII − ENTRÉES

420