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The 1918 Fanny Farmer Cookbook
Madeira Sauce
Scrambled Eggs
with Anchovy
Toast
Chickens’ Livers with
Curry
Buttered Eggs
Buttered Eggs
with Tomatoes
Sautéd Chickens’
Livers
Creamed Chicken
Curried Eggs
Chicken and Oysters
à la Métropole
French Omelet
Spanish Omelet
Stewed Mushrooms
Creamed Fish
Sautéd Mushrooms
Halibut à la
Rarebit
Mushrooms à la
Sabine
Creamed Oysters
Soufflé au Rhum
5
Scrambled Eggs with Sweetbreads
eggs
4
1
1
/2 cup milk
/2 teaspoon
salt
1
sweetbread, parboiled
and cut in dice
1
/8 teaspoon
pepper
2
tablespoons butter
6
Beat eggs slightly, using a silver folk, add salt, pepper, milk, and sweetbread. Put butter in
hot
chafing−dish; when melted, pour in the mixture. Cook until of creamy consistency, constantly
stirring and scraping from bottom of the pan.
7
Chapter XXXV − RECIPES FOR THE CHAFING−DISH
651
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