Fannie Farmer 1896 Cook Book by Fannie Merritt Farmer

Author:Fannie Merritt Farmer
Language: eng
Format: epub
ISBN: 9781616085438
Publisher: Skyhorse Publishing
Published: 2011-03-21T16:00:00+00:00

Cauliflower Sauce.

¼ cup butter.

¼ cup flour.

1 cup hot chicken stock.

1 cup scalded milk.

Cooked flowerets from a small cauliflower.

Salt.

Pepper.

Make same as Thin White Sauce and add flowerets.

Mint Sauce.

¼ cup finely chopped mint leaves.

½ cup vinegar.

1 tablespoon powdered sugar.

Add sugar to vinegar; when dissolved, pour over mint and let stand thirty minutes on back of range to infuse. If vinegar is very strong, dilute with water.

Currant Jelly Sauce.

To one cup Brown Sauce, from which onion has been omitted, add one-fourth tumbler currant jelly and one tablespoon sherry wine; or, add currant jelly to one cup gravy made to serve with roast lamb. Currant Jelly Sauce is suitable to serve with lamb.

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