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The 1918 Fanny Farmer Cookbook
1
2
pint oysters
Few grains cayenne
tablespoons butter
Slight grating
nutmeg
1
/2 teaspoon salt
1
/4 cup thin cream
Yolks 2 eggs
Clean and drain oysters. Melt butter, add oysters, and cook until oysters are plump. Then add
seasonings, cream, and egg yolks slightly beaten. Cook until sauce is slightly thickened,
stirring
constantly. Serve on zephyrettes or pieces of toasted bread.
1
5
Jack’s Oyster Ragout
Parboil fresh honeycomb tripe, and cut in three−fourths inch pieces; there should be one cup.
Add an equal quantity of small boiled onions, and twice the quantity of raw oysters which
have
on
been previously cleaned. Melt three tablespoons butter, add four tablespoons flour, and pour
gradually while stirring constantly one and one−half cups thin cream. Add tripe, onion, and
oysters. When thoroughly heated add yolks two eggs slightly beaten, and season highly with
salt,
pepper, and paprika. Serve on pieces toasted bread.
1
6
Lobster à la Delmonico
2
1
lb. lobster
Few grains cayenne
/4 cup butter
Slight grating
nutmeg
3
1
/4 tablespoons flour
1
cup thin cream
/2 teaspoon salt
Yolks 2 eggs
tablespoons Sherry wine
2
Remove lobster meat from shell and cut in small cubes. Melt butter, add flour, seasonings,
cream gradually. Add lobster, and when heated, add egg yolks and wine.
and
1
7
Lobster à la Newburg
Chapter XXXV − RECIPES FOR THE CHAFING−DISH
654
Page
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