The 1918 Fanny Farmer Cookbook

finely

chopped parsley. Arrange breasts on cone around base, and make six nests of mashed

seasoned sweet potato around bases of cone at equal distances, using a pastry bag and rose

tube. Fill nests with creamed mushrooms and sweetbread. Garnish between nests with toasted

bread points, the tips of which have been brushed with white of egg, then dipped in finely

chopped parsley. Insert a stab frill in each nest and one in top of cone.

Serve with one and one−half cups rich brown sauce seasoned with tomato catsup and

mashed

sweet potato. A small amount of the sweet potato gives a suggestion of chestnuts.

Pan Broiled Lamb Chops à la Lucullus

Pan broil lamb chops and garnish same as Breast of Quail Lucullus.

Chickens’ Livers en Brochette

Cut each liver in four pieces. Alternate pieces of liver and pieces of thinly sliced bacon on

skewers, allowing one liver and five pieces of bacon for each skewer. Balance skewers in

upright positions on rack in dripping−pan. Bake in a hot oven until bacon is crisp. Serve

garnished with watercress.

Chestnuts en Cassercle

Remove shells from three cups chestnuts, put in a casserole dish, and pour over three cups

highly seasoned chicken stock. Cover, and cook in a slow oven three hours; then thicken

chicken stock with two tablespoons butter and one and one−half tablespoons flour cooked

together. Send to table in casserole dish.

Cheese Fondue

cup scalded milk

tablespoon

butter

cup soft stale

bread crumbs

/2 teaspoon salt

/4 lb. mild cheese,

cut in small pieces

Yolks 3 eggs

Whites 3 eggs

Chapter XXII − ENTRÉES

429