The 1918 Fanny Farmer Cookbook

butter

/4 tablespoon lemon

juice

1/2 tablespoons

flour

Yolks 2 eggs

/2 cup chicken

stock

tablespoon grated

horseradish

/2 cup cream

tablespoons capers

Salt and pepper

Parboil oysters, drain, and reserve liquor; there should be one−half cup. Make sauce of butter,

flour, stock, oyster liquor, and cream; add yolks of eggs, seasonings, and salt and pepper to

taste. Add oysters, and as soon as oysters are heated, fill patty shells.

Cheese Soufflé with Pastry

eggs

/3 cup grated

Parmesan cheese

/3 cup thick cream

/2 cup Swiss

cheese, cut in small

dice

Salt and pepper

Few grains

cayenne

/2 cup grated

American cheese

Few gratings

nutmeg

Add eggs to cream and beat slightly, then add cheese and seasonings. Line the sides of

ramequin dishes with strips of puff paste. Fill dishes with mixture until two−thirds full. Bake

fifteen minutes in a hot oven.

Lamb Rissoles à l’Indienne

Roll puff paste one−eighth inch thick and shape, using circular cutters of different sizes. On

the

centres of smaller pieces put one tablespoon prepared lamb mixture, wet edges, cover with

large pieces, press edges firmly together, prick upper paste in several places, brush over with

yolk of egg diluted with one teaspoon cold water, and bake in hot oven.

Chapter XXII − ENTRÉES

434