A new book of cookery by Farmer Fannie Merritt 1857-1915

Author:Farmer, Fannie Merritt, 1857-1915
Language: eng
Format: epub
Tags: Cookery, American, cbk
Publisher: Boston : Little, Brown, and company
Published: 1921-03-25T05:00:00+00:00

Shrimp PattiM

1 }4 tablespoons butter ^ teaspoon paprika

1 i4 tablespoons flour Few gratings nutmeg

a cup cream 1 cup shrimps

a teaspoon salt ^ cup walnut meats

}i teaspoon celery salt M teaspoon Orange CuraQoa*

Melt butter, add flour and stir until well blended; then add cream gradually while stirring constantly. Bring to boiling point and add salt, celery salt, paprika, nutmeg and shrimps, cut in halves. Again bring to boiling point and add walnut meats, broken in pieces, and orange cura9oa. Reheat patty shells and fill with mixture.

Bpleurean Bouchtea

H pound mushroom caps H teaspoon paprika

1 dozen frogs' legs H cup Sherry wine H pound crab meat lyi cups cream

2 tablespoons melted butter 1 tablespoon cornstarch 2 teaspoons salt 1 tablespoon cold water

Yolk 1 egg

Clean and peel mushroom caps, cut in one-fourth-inch strips crosswise, and saut6 in butter three minutes. Clean and steam frogs' legs until tender, then add crab meat, butter, salt, paprika and Sherry wine. Cover and let stand thirty minutes. Put on range and cook five minutes. Pour off one-half wine and add mushrooms. Scald cream in double boiler; dilute cornstarch with cold water, add gradually to scalded cream and cook ten minutes, stirring constantly until mixture thickens and afterwards occasionally; then add yolk of egg, slightly beaten.

Shrimp PftttiM

1 ^ tablespoons butter }i teaspoon paprika

IH tablespoons flour Few gratings nutmeg

% cup cream 1 cup shrimps

K teaspoon salt \i cup walnut meats

K teaspoon celery salt H teaspoon Orange CuraQoa*

Melt butter, add flour and stir until well blended; then add cream gradually while stirring constantly. Bring to boiling point and add salt, celery salt, paprika, nutmeg and shrimps, cut in halves. Again bring to boiling point and add walnut meats, broken m pieces, and orange cura^oa. Reheat patty shells and fill with mixture.

Epicurean Bouohta

H poimd mushroom caps K teaspoon paprika

1 dozen frogs' legs H cup Sheny wine H pound crab meat \}i cups cream

2 tablespoons melted butter 1 tablespoon cornstarch 2 teaspoons salt 1 tablespoon cold water

Yolk 1 egg

Clean and peel mushroom caps, cut in one-fourth-inch strips crosswise, and saut6 in butter three minutes. Clean and steam frogs' legs until tender, then add crab meat, butter, salt, paprika and Sherry wine. Cover and let stand thirty minutes. Put on range and cook five minutes. Pour off one-half wine and add mushrooms. Scald cream in double boiler; dilute cornstarch with cold water, add gradually to scalded cream and cook ten minutes, stirring constantly imtil mixture thickens and afterwards occasionally; then add yolk of egg, slightly beaten.

Add to first mixture, reheat and season highly with salt and cayenne. Fill bouchee cases with mixture or serve with puff paste points.

Sweetbread and Mushroom Pattiei

Parboil one sweetbread, cool and cut in one-fourth-inch pieces. Clean and peel ten large mushrooms and cut in pieces. Put in a small pan and add one tablespoon butter, one teaspoon lemon juice, one-fourth teaspoon salt and a few grains pepper. Cover and cook fifteen minutes, stirring occasionally. Melt two tablespoons butter, add four tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup chicken or brown stock.

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