The 1918 Fanny Farmer Cookbook

Roll puff paste to one−eighth inch thickness, and cut in rounds. Place one teaspoon finely

chopped seasoned meat moistened with Thick White Sauce on each round. Brush each piece

with cold water half−way round close to edge. Fold like a turnover, and press edges together.

Dip in egg slightly beaten and diluted with one tablespoon water. Roll in gelatine, fry in deep

fat,

and drain. Granulated gelatine cannot be used.

Filling for Rissoles. Mix one−half cup finely chopped cold cooked chicken with

one−fourth

cup finely chopped cooked ham. Moisten with Thick White Sauce, and season with salt and

cayenne.

Cigarettes à la Prince Henry

Roll puff paste very thin, and spread with Chicken Force−meat. Roll like a jelly roll, and cut

pieces four inches long and a little larger round than a cigarette. Brush over with egg, roll in

crumbs, fry in deep fat, and drain on brown paper. Arrange log−cabin fashion on a folded

doiley, and serve while hot.

Zigaras à la Russe

Make and fry same as Cigarettes à la Prince Henry, using cheese mixture in place of Chicken

Force−meat. Melt two tablespoons butter, add four tablespoons flour, and pour on gradually

one−half cup milk, then add one tablespoon heavy cream, one egg yolk, and one−third cup

grated cheese. Season highly with salt and cayenne. Cool before spreading on paste.

Dresden Patties

Cut stale bread in two−inch slices, shape with a round cutter three inches in diameter, and

remove centres, making cases. Dip cases in egg, slightly beaten, diluted with milk and

seasoned

with salt, allowing two tablespoons milk to each egg. When bread is thoroughly soaked,

drain,

and fry in deep fat. Fill with any mixture suitable for patty cases.

Russian Patties

pint oysters

/2 tablespoon

vinegar

tablespoons

Chapter XXII − ENTRÉES

433