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The 1918 Fanny Farmer Cookbook
2
1
1
lb. lobster
Slight grating nutmeg
/4 cup butter
1
tablespoon Sherry
/2 teaspoon salt
1 tablespoon brandy
Few grains cayenne
1
/3 cup thin cream
Yolks 2 eggs
Remove lobster meat from shell and cut in slices. Melt butter, add lobster, and cook three
minutes. Add seasonings and wine, cook one minute, then add cream and yolks of eggs
slightly
beaten. Stir until thickened. Serve with toast or Puff Paste Points.
1
8
Clams à la Newburg
pint clams
1
3
3
tablespoons Sherry
or Madeira wine
tablespoons
butter
/2 teaspoon salt
/2 cup thin cream
1
1
Few grains
cayenne
Yolks 3 eggs
Clean clams, remove soft parts, and finely chop hard parts. Melt butter, add chopped clams,
seasonings, and wine. Cook eight minutes, add soft part on clams, and cream. Cook two
minutes, then add egg yolks slightly beaten, diluted with some of the hot sauce.
1
9
Shrimps à la Newburg
1
pint shrimps
1
teaspoon lemon
juice
3
1
tablespoons butter
1
teaspoon flour
/2 teaspoon salt
1
/2 cup cream
Few grains cayenne
Yolks 2 eggs
2
tablespoons Sherry wine
Clean shrimps and cook three minutes in two tablespoons butter. Add salt, cayenne, and
lemon
Chapter XXXV − RECIPES FOR THE CHAFING−DISH
655
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