The 1918 Fanny Farmer Cookbook

and

insert in each a slice of truffle, having part of truffle exposed cut in points on edge. Beginning

outer edge of large fillets make deep cuts, nearly separating fillets in two parts, and stuff with

Chicken Force−meat I or II. Arrange small fillets on large fillets. Place in a greased

baking−pan,

brush over with butter, add one tablespoon Madeira wine and two tablespoons mushroom

liquor. Cover with buttered paper, and bake twelve minutes in a hot oven. Serve with

Suprême

Sauce.

Chicken Cutlets

Remove fillets from two chickens; for directions, see page 245. Dip each in thick cream, roll

minutes.

flour, and sauté in lard three minutes. Place in a pan, dot over with butter, and bake ten

Serve with White Sauce I, to which is added one tablespoon meat extract.

Russian Cutlets

Cover bottom of cutlet moulds with Russian Pilaf and cover Pilaf with Chicken Force−meat II

doubling the recipe and omitting nutmeg. Set moulds in pan of hot water, cover with buttered

paper, and bake in a moderate oven fifteen minutes. Remove from moulds to serving dish,

surround with Brown Mushroom Sauce, and garnish with parsley.

Russian Pilaf. Wash one−half cup rice. Mix one cup highly seasoned chicken stock with

three−fourths cup stewed and strained tomato, and heat to boiling−point. Add rice, and steam

until rice is soft. Add two tablespoons butter, stirring lightly with a fork that kernels may not

broken, and season with salt.

Brown Mushroom Sauce

tablespoons butter

1/4 cups brown

stock

slice carrot

/2 lb. mushrooms

slice onion

cup cold water

tablespoon lean

raw ham, finely

Chapter XXII − ENTRÉES

426