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The 1918 Fanny Farmer Cookbook
1
1
cup tomatoes
Few grains cayenne
/4 cup grated
cheese
2
tablespoons butter
Few drops onion
juice
3
eggs
Pick over beef and chop finely, add tomatoes, cheese, onion juice, cinnamon, and cayenne.
Melt
butter, add mixture, and when heated, add eggs well beaten. Cook until eggs are of creamy
consistency, stirring and scraping from bottom of pan.
1
2
Union Grill
Clean one pint of oysters and drain off all the liquor possible. Put oysters in chafing−dish, and
as
liquor flows from oysters, remove with a spoon, and so continue until oysters are plump.
Sprinkle with salt and pepper, and add two tablespoons butter. Serve on zephyrettes.
1
3
Oysters à la D’Uxelles
1
2
pint oysters
1
/2 teaspoon salt
tablespoons
chopped mushrooms
1
/2 teaspoon
lemon juice
Few grains
cayenne
2
2
tablespoons butter
1
egg yolk
tablespoons flour
1
tablespoon
Sherry wine
Clean oysters, heat to boiling−point, and drain. Reserve liquor and strain through double
thickness of cheese−cloth; there should be three−fourths cup. Cook butter and mushrooms
five
minutes, add flour, and oyster liquor gradually; then cook three minutes. Add seasonings,
oysters, egg, and Sherry wine. Serve on zephyrettes or pieces of toasted bread.
1
4
Oysters à la Thorndike
Chapter XXXV − RECIPES FOR THE CHAFING−DISH
653
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