The 1918 Fanny Farmer Cookbook

Few grains salt

Beat yolks of eggs until lemon−colored. Add sugar, salt, and rum. Cut and fold in whites of

eggs

beaten until stiff and dry. Butter a hot omelet pan, pour in one−half mixture, brown

underneath,

fold gradually, turn on a hot serving dish, and sprinkle with powdered sugar. Cook remaining

mixture in same way. Soufflé au Rhum should be slightly underdone inside. At gentlemen’s

dinners rum is sometimes poured around soufflé and lighted when sent to table.

Omelet Soufflé

Yolks 2 eggs

/2 teaspoon

vanilla

/4 cup powdered

sugar

Whites 4 eggs

Few grains salt

Prepare same as Soufflé au Rhum. Mound three−fourths of mixture on a slightly buttered

platter.

Decorate mound with remaining mixture forced through a pastry bag and tube. Sprinkle with

powdered sugar, and bake ten minutes in a moderate oven.

Patties

Patty shells are filled with Creamed Oysters, Oysters in Brown Sauce, Creamed Chicken,

Creamed Chicken and Mushrooms, or Creamed Sweetbreads. They are arranged on a folded

napkin, and are served for a course at dinner or luncheon.

Bouchées

Small pastry shells filled with creamed meat are called bouchées.

Vol−au−vents

Vol−au−vents are filled same as patty shells.

Rissoles

Chapter XXII − ENTRÉES

432