Cool

Cool

Ingredients:
1/8 teaspoon salt
1 egg

Directions:
Slight grating nutmeg
1/2 cup Consommé
Few grains cayenne
Beat eggs slightly, add Consommé and seasonings. Pour into a small buttered tin mould, place
in
pan of hot water, and bake until firm; cool, remove from mould, and cut in fancy shapes.
13
Chicken Custard
Chapter X − SOUP GARNISHINGS AND FORCE−MEATS 180
The 1918 Fanny Farmer Cookbook
Chop cooked breast meat of fowl and rub through sieve; there should be one−fourth cup. Add
one−fourth cup White Stock and one egg slightly beaten. Season with salt, pepper, celery salt,
paprika, slight grating nutmeg, and few drops essence anchovy. Turn mixture into buttered
mould, bake in a pan of hot water until firm; cool, remove from mould, and cut in small
cubes.
14
Noodles