The 1918 Fanny Farmer Cookbook

Fillets of Chicken, Sauce Suprême

Remove fillets from three chickens, leaving wing joint and a piece of bone attached to each

fillet. Reserve mignon fillets for the making of force−meat. Make a pocket in each large fillet,

and stuff with one−half tablespoon force−meat; close pockets, and fasten each with five

pieces

salt

of truffle, shaped to represent nails and drawn through with a larding needle. Sprinkle with

and pepper, put in small baking−pan, brush over with cold water, add one−half cup Madeira

wine, cover with buttered paper, and bake in a hot oven ten minutes. Arrange cooked

mushroom caps overlapping one another the entire length of platter, put a chop frill on bone

each fillet, and put three fillets on each side of mushrooms. Garnish with celery tips and pour

around.

Sauce Suprême. Cook remaining chicken with one small sliced carrot, one onion, one stalk

celery, two sprigs parsley, and a bit of bay leaf, with enough water to cover, one hour. Strain

and cook stock until reduced to one cup. Melt two tablespoons butter, add two tablespoons

flour, and pour on stock; cook slowly fifteen minutes. Add three−fourths cup heavy cream

and

season with salt and pepper; then add twelve peeled white mushroom caps and cook five

minutes. Remove caps to platter and add one−fourth cup heavy cream to sauce.

Chicken Force−meat. Put mignon fillets through a meat chopper, add one−half the quantity

stale bread crumbs cooked with milk until moisture has nearly evaporated. Cool and put

through purée strainer; then add one and one−half tablespoons melted butter, yolk one egg,

two

tablespoons cream, and salt and pepper to taste.

Birds on Canapés

Split five birds (quails or squabs), season with salt and pepper, and spread with four

tablespoons butter, rubbed until creamy, and mixed with three tablespoons flour. Bake in a

hot

oven until well browned, basting every four minutes with two tablespoons butter, melted in

one−fourth cup water. Chop six boiled chickens’ livers, season with salt, pepper, and onion

juice, moisten with melted butter, and add one teaspoon finely chopped parsley. Spread

mixture on five pieces toasted bread, arrange a bird on each canapé and garnish with parsley.

Breast of Quail Lucullus

Remove breasts with bone from six quail, lard, and bake in a hot oven twenty minutes,

basting

every five minutes with rich brown stock, that breasts may have a glazed appearance. Mould

corn meal or hominy mush in cone shape; when firm remove from mould and sprinkle with

Chapter XXII − ENTRÉES

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