Soubise Sauce

Soubise Sauce

Ingredients:
1/3 cup milk
1 tablespoon butter
1/2 teaspoon salt
11/2 tablespoon flour

Directions:
Few grains cayenne
1/3 cup white stock
Grated cheese
3/4 cup buttered cracker crumbs
Make a sauce of the butter, flour, stock, and milk; add eggs finely chopped and salt and
cayenne. Fill buttered ramequin dishes with mixture, sprinkle with grated cheese, cover with
cracker crumbs, and bake in a moderate oven until crumbs are brown.
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Egg Farci I
Cuts “hard−boiled” egg in halves, crosswise. Remove yolks, and put whites aside in pairs.
Mash
yolks, and add equal amount of cold cooked chicken or veal, finely chopped. Moisten with
melted butter or Mayonnaise. Season to taste with salt, pepper, lemon juice, mustard, and
cayenne. Shape and refill whites.
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Egg Farci II
Chapter VII − EGGS 122
The 1918 Fanny Farmer Cookbook
Clean and chop two chickens’ livers, sprinkle with onion juice, and sauté in butter. Add the
yolks of four “hard−boiled” eggs rubbed through a sieve, one teaspoon chopped parsley, and
salt, pepper, and Tabasco Sauce to taste. Refill whites of eggs with mixture, cover with grated
cheese, and bake until cheese melts. Serve in toast rings and pour around Tomato Purée .
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Lucanian Eggs
5 “hard−boiled” eggs
13/4 cups White
Sauce I
1 cup cooked
macaroni
Salt and paprika
1/2 cup grated cheese
Onion juice
Anchovy sauce
3/4 cup buttered
crumbs
Cut eggs in eighths lengthwise, add macaroni, white sauce, and seasonings. Arrange in
buttered
baking dish, cover with buttered crumbs, and bake until crumbs are brown.
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