The 1918 Fanny Farmer Cookbook

Lamb Filling. Cook three tablespoons butter, with a few drops onion juice, until well

browned, add one−fourth cup flour, and brown butter and flour, then add one cup lamb stock.

Season highly with salt, paprika, and curry powder. To one−half the sauce, add two−thirds

cup

cold roast lamb cut in one−third inch cubes. Add stock to remaining sauce, and pour around

rissoles just before sending to table.

Quail Pies

quails

Bit of bay leaf

slices carrot

/4 teaspoon

peppercorns

Stalk of celery

Flour

slices onion

Salt and pepper

Sprig of

parsley

Sherry wine

Remove breasts and legs from birds, season with salt and pepper, dredge with flour, and sauté

in butter. To butter in pan add vegetables and peppercorns, and cook five minutes. Separate

backs of birds in pieces, cover with cold water, add vegetables, and cook slowly one hour.

Drain stock from vegetables, and thicken with flour diluted with enough cold water to pour

easily. Season with salt, pepper, and wine. If not rich enough, add more butter. Allow one bird

to each individual dish, sauce to make sufficiently moist, and cover with plain or puff paste,

which make two incisions, through which the legs of the bird should extend.

Aspic Jelly

Carrot

tablespoons

each, cut in

cubes

/8 cup white or

Madeira wine

Onion

Celery

box gelatine

quart White

Stock for

vegetables and

white meat, or

Chapter XXII − ENTRÉES

435