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The 1918 Fanny Farmer Cookbook
which
until
has been reheated. Add to meat, and season with salt, pepper, celery salt, lemon juice, and
onion juice. Pack solidly into a slightly buttered one−pound baking powder tin, and chill.
Remove from tin, cut in thin slices, and arrange around Sauterne Jelly, beaten with a fork
light.
1
1
60
61
When making Sauterne Jelly to serve with meat, use but three tablespoons sugar.
Lenox Chicken
1
tablespoon
granulated gelatine
1
1/2 teaspoons
sugar
3
/4 cup hot chicken
stock
1
teaspoon
mustard
/4 cup heavy cream
/4 teaspoon
pepper
1/2 cups cold
3
1
1
cooked chicken, cut
in dice
2
tablespoons
lemon juice
1
tablespoon
vinegar
/2 tablespoon
granulated gelatine
1
1
/2 cup hot cream
2
tablespoons cold
water
1
1/2 tablespoons
butter
Yolks 2 eggs
Whites 2 eggs
teaspoon salt
/2 cup heavy
1
1
cream
2
cups finely chopped celery
Dissolve one tablespoon gelatine in chicken stock and strain. When mixture begins to thicken
beat until frothy and add three−fourths cup heavy cream, beaten until stiff, and chicken dice.
Season with salt and pepper, turn into individual moulds, and chill. Soak remaining gelatine
in
cold water, dissolve by standing over hot water, then strain. Beat yolks of eggs slightly and
Chapter XXII − ENTRÉES
441
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