The 1918 Fanny Farmer Cookbook

Fried Oyster Crabs

Wash and drain crabs. Roll in flour, and shake in a sieve to remove superfluous flour. Fry in a

basket in deep fat, having fat same temperature as for cooked mixtures. Drain, and place on a

napkin, and garnish with parsley and slices of lemon. Serve with Sauce Tyrolienne.

Bouchées of Oyster Crabs

Pick over oyster crabs, dip in flour, cold milk, and crumbs, fry in deep fat, and drain on brown

paper. Fill bouchée cases with crabs.

Halibut Marguerites

Line a buttered tablespoon with Fish Force−meat II. Fill with Creamed Lobster, cover with

force−meat, and garnish with force−meat, forced through a pastry bag and tube, in the form of

marguerite, having the centre colored yellow. Slip from spoon into boiling water, and cook

minutes. Serve with Béchamel or Lobster Sauce.

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Cromesquis à la Russe

Melt two tablespoons butter, add two tablespoons flour, and pour on gradually one−half cup

milk; then add one−half cup finnan haddie which has been parboiled, drained, and separated

into small pieces. Season with cayenne, and spread on a plate to cool. Cut French pancakes in

pieces two by four inches. On lower halves of pieces put one tablespoon mixture. Brush edges

with beaten egg, fold over upper halves, press edges firmly together, dip in crumbs, egg, and

crumbs, fry in deep fat, and drain. Serve garnished with parsley.

French Pancakes. To one−fourth cup bread flour add one−third cup milk, one egg, and

one−fourth teaspoon salt; beat thoroughly. Heat an omelet pan, butter generously, cover

bottom

of pan with mixture, cook until browned on one side, turn, and cook on other side.

Shad Roe with Celery

Clean a shad roe, cook in boiling, salted, acidulated water twenty minutes, and drain. Plunge

into cold water, drain, remove membrane, and separate roe into pieces. Melt three tablespoons

butter, add roe, and cook ten minutes; then add one tablespoon butter, one−half cup chopped

celery, few drops each onion and lemon juice, and salt and pepper. Serve on pieces of toasted

Chapter XXII − ENTRÉES

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