The 1918 Fanny Farmer Cookbook

chopped

teaspoon beef

extract

Salt

tablespoons flour

Pepper

Cook butter with vegetables and ham until brown, add flour, and when well browned add

stock, gradually, then strain. Clean mushroom stems, break in pieces, cover with water, and

cook slowly until stock is reduced to one−third cup. Strain, and add to sauce with beef extract

and seasonings. Just before serving add mushroom caps peeled, cut in slices lengthwise, and

sautéd in butter five minutes.

Chicken à la McDonald

cup cold cooked

chicken, cut in strips

tablespoons

butter

tablespoons flour

cold boiled

potatoes, cut in

one−third inch slices

1/2 cups scalded

milk

Salt

truffle cut in strips

Pepper

Make a sauce of butter, flour, and milk. Add chicken, potatoes, and truffle, and, as soon as

heated, add seasoning.

Chicken Mousse

Make a chicken force−meat of one−half the breast of a raw chicken pounded and forced

through a purée strainer, the white of one egg slightly beaten, one−half cup heavy cream, and

salt, pepper, and cayenne to taste. Add three−fourths cup cooked white chicken meat rubbed

through a sieve, the white of an egg slightly beaten, and one−half cup heavy cream beaten

until

with

stiff. Decorate a buttered mould with truffles, turn in mixture, set in pan of hot water, cover

buttered paper, and bake until firm. Remove to platter, and pour around Cream or Béchamel

Sauce.

Chapter XXII − ENTRÉES

427