The 1918 Fanny Farmer Cookbook

and

sweetbreads; fry five minutes. Pour off butter, and add one−fourth cup brown stock and two

tablespoons Sherry wine. Cook in oven twenty−five minutes, basting often until well glazed.

Serve in nests of peas, and pour around Mushroom Sauce.

Nests. Drain and rinse one can peas, and rub through a sieve. Add three tablespoons butter,

and salt and pepper to taste. Heat to boiling−point, and shape in nests, using pastry bag and

tube.

Mushroom Sauce. Clean three large mushroom caps, cut in halves crosswise, then in

slices.

Sauté in two tablespoons butter five minutes. Dredge with one tablespoon flour, and add one

cup cream and liquor left in pan in which sweetbreads were cooked. Cook two minutes.

Sweetbread in Peppers

Parboil sweetbread, cool, and cut in small pieces; there should be one cup. Melt two

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

stock; then add two tablespoons heavy cream, and one−third cup mushroom caps broken in

small pieces. Season with salt, paprika, and Worcestershire Sauce. Cut a slice from stem end

of six peppers, remove seeds, and parboil peppers five minutes. Cool, fill, cover with buttered

crumbs, and bake until crumbs are brown. Break stems of mushrooms, cover with cold water,

and cook slowly twenty minutes. Melt two tablespoons butter, add a few drops onion juice,

two tablespoons flour, and pour on gradually the water drained from mushroom stems, and

enough chicken stock to make one cup. Add one−fourth cup heavy cream, and season with

salt

and paprika. Pour sauce around peppers. When parboiling peppers add one−fourth teaspoon

soda to water.

Cutlets of Chicken

Remove fillets from two chickens; for directions, see page 245. Make six parallel slanting

incisions in each mignon fillet and insert in each a slice of truffle, having the part of truffle

exposed cut in points on edge. Arrange small fillets on large fillets. Garnish with truffles cut

small shapes, and Chicken Force−meat forced through a pastry bag and tube. Place in a

greased pan, add one−third cup White Stock, cover with buttered paper, and bake fifteen

minutes in a hot oven. Serve with Suprême or Béchamel Sauce.

Fillets of Game

Remove skin from breasts of three partridges. Cut off breasts, leaving wing joints attached.

Separate large from mignon fillets. Make five parallel slanting incisions in each mignon fillet,

Chapter XXII − ENTRÉES

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