The 1918 Fanny Farmer Cookbook

teaspoons

Worcestershire Sauce

/4 teaspoon

paprika

cup buttered cracker

crumbs

Melt butter, add flour mixed with dry seasonings, and pour on gradually the milk. Add

Kornlet,

egg slightly beaten, and Worcestershire Sauce. Pour into a buttered baking−dish, cover with

crumbs, and bake until crumbs are brown.

Martin’s Specialty

(

/2 tablespoon onion

finely chopped)

Stock

tablespoons butter

egg yolk

cup chopped cooked

chicken or veal

Salt and

pepper

cup soft bread crumbs

Lettuce

Cook onion in butter three minutes. Add meat and bread crumbs, moisten with stock, and add

egg yolk and seasonings. Wrap in lettuce leaves, allowing two tablespoons mixture to each

portion. Tie in cheese−cloth and steam. Remove to serving dish and pour around Tomato

Sauce.

Sweetbread Ramequins

Clean and parboil a sweetbread and cut in cubes. Melt two tablespoons butter, add three

tablespoons flour, and pour on gradually one cup chicken stock. Reheat sweetbread in sauce

and add one−fourth cup heavy cream and one and one−half teaspoons beef extract. Season

with

until

salt, paprika, and lemon juice. Fill ramequin dishes, cover with buttered crumbs, and bake

crumbs are brown.

Sweetbread à la Mont Vert

Parboil a pair of sweetbreads, and gash. Decorate in gashes with truffles cut in thin slices, and

slice in fancy shapes. Melt three tablespoons butter, add two slices onion, six slices carrot,

Chapter XXII − ENTRÉES

424