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The 1918 Fanny Farmer Cookbook
juice, and cook one minute. Remove shrimps, and put remaining butter in chafing−dish, add
flour
and cream; when thickened, add yolks of eggs slightly beaten, shrimps, and wine. Serve with
toast or Puff Paste Points.
2
0
Fish à la Provenoale
1
2
/4 cup butter
Yolks 4 “hard−boiled”
eggs
1/2 tablespoons
flour
1
teaspoon Anchovy
sauce
cups milk
2
2
cups cold boiled
flaked fish
Make a sauce of butter, flour, and milk. Mash yolks of eggs and mix with Anchovy sauce, add
to sauce, then add fish. Serve as soon as heated. Serve on pieces of toasted Graham bread.
2
1
Grilled Sardines
Drain twelve sardines and cook in a chafing−dish until heated, turning frequently. Place on
small
oblong pieces of dry toast, and serve with Maître d’Hôtel or Lemon Butter.
2
2
Sardines with Anchovy Sauce
Drain twelve sardines and cook in a chafing−dish until heated, turning frequently. Remove
from
chafing−dish. Make one cup Brown Sauce with one and one−half tablespoons sardine oil, two
tablespoons flour, and one cup Brown Stock. Season with Anchovy sauce. Reheat sardines in
sauce. Serve with Brown Bread Sandwiches, having a slice of cucumber marinated with
French
Dressing between slices of bread.
2
3
Creamed Sardines
Drain from oil one small box sardines, remove backbones from fish, then mash. Melt
one−fourth
cup butter, add one−fourth cup soft stale bread crumbs, and one cup cream. When thoroughly
heated add two “hard−boiled” eggs finely chopped, the sardines, salt, pepper, and paprika to
Chapter XXXV − RECIPES FOR THE CHAFING−DISH
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