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The 1918 Fanny Farmer Cookbook
bread.
9
3
Stuffed Clams
Cover bottom of dripping−pan with rock salt. Arrange two quarts large−sized soft−shelled
on salt, in such a manner that liquor will not run into pan as clam shells open. As soon as
begin to open, remove clams from shells, and chop. Reserve liquor, strain, and use in making
clams
shells
a
thick sauce (follow directions for thick White Sauce for Croquettes, p. 266), making one−half
rule, and using one−fourth cup each clam liquor and cream. Season highly with lemon juice
and
cayenne. Moisten clams with sauce, fill shells, sprinkle with grated cheese, cover with
buttered
soft stale bread crumbs, and bake in a hot oven until crumbs are brown.
9
4
Crab Meat, Terrapin Style
cup crab meat
1
2
2
tablespoons
Sherry wine
tablespoons
butter
1
/3 cup heavy cream
/2 small onion,
thinly sliced
Yolks 2 eggs
1
Salt and cayenne
Cook butter and onion until yellow; remove onion, add crab meat and wine. Cook three
minutes, add cream, yolks of eggs, salt, and cayenne.
9
5
Mock Crabs
4
tablespoons
butter
1
1
1/2 cups scalded milk
/2 cup flour
can Kornlet
1
1
1/2 teaspoons
salt
1
egg
/4 teaspoon
mustard
3
Chapter XXII − ENTRÉES
423
Page
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