Food recipes
Devilled Scallops
Devilled Scallops
Ingredients:
1 quart scallops
1 teaspoon salt
1/3 cup butter
Directions:
Few grains cayenne
1/3 teaspoon made
mustard
2/3 cup buttered
cracker crumbs
Clean scallops, drain, and heat to the boiling−point; drain again, and reserve liquor. Cream
the
butter, add mustard, salt, cayenne, two−thirds cup reserved liquor, and scallops chopped. Let
stand one−half hour. Put in a baking−dish, cover with crumbs, and bake twenty minutes.
Chapter XXII − ENTRÉES 421
The 1918 Fanny Farmer Cookbook
87
Fried Oyster Crabs
Wash and drain crabs. Roll in flour, and shake in a sieve to remove superfluous flour. Fry in a
basket in deep fat, having fat same temperature as for cooked mixtures. Drain, and place on a
napkin, and garnish with parsley and slices of lemon. Serve with Sauce Tyrolienne.
88
Bouchées of Oyster Crabs
Pick over oyster crabs, dip in flour, cold milk, and crumbs, fry in deep fat, and drain on brown
paper. Fill bouchée cases with crabs.
89
Halibut Marguerites
Line a buttered tablespoon with Fish Force−meat II. Fill with Creamed Lobster, cover with
force−meat, and garnish with force−meat, forced through a pastry bag and tube, in the form of
a
marguerite, having the centre colored yellow. Slip from spoon into boiling water, and cook
eight
minutes. Serve with Béchamel or Lobster Sauce.
90
Cromesquis à la Russe
Melt two tablespoons butter, add two tablespoons flour, and pour on gradually one−half cup
milk; then add one−half cup finnan haddie which has been parboiled, drained, and separated
into small pieces. Season with cayenne, and spread on a plate to cool. Cut French pancakes in
pieces two by four inches. On lower halves of pieces put one tablespoon mixture. Brush edges
with beaten egg, fold over upper halves, press edges firmly together, dip in crumbs, egg, and
crumbs, fry in deep fat, and drain. Serve garnished with parsley.
91
French Pancakes. To one−fourth cup bread flour add one−third cup milk, one egg, and
one−fourth teaspoon salt; beat thoroughly. Heat an omelet pan, butter generously, cover
Ingredients:
1 quart scallops
1 teaspoon salt
1/3 cup butter
Directions:
Few grains cayenne
1/3 teaspoon made
mustard
2/3 cup buttered
cracker crumbs
Clean scallops, drain, and heat to the boiling−point; drain again, and reserve liquor. Cream
the
butter, add mustard, salt, cayenne, two−thirds cup reserved liquor, and scallops chopped. Let
stand one−half hour. Put in a baking−dish, cover with crumbs, and bake twenty minutes.
Chapter XXII − ENTRÉES 421
The 1918 Fanny Farmer Cookbook
87
Fried Oyster Crabs
Wash and drain crabs. Roll in flour, and shake in a sieve to remove superfluous flour. Fry in a
basket in deep fat, having fat same temperature as for cooked mixtures. Drain, and place on a
napkin, and garnish with parsley and slices of lemon. Serve with Sauce Tyrolienne.
88
Bouchées of Oyster Crabs
Pick over oyster crabs, dip in flour, cold milk, and crumbs, fry in deep fat, and drain on brown
paper. Fill bouchée cases with crabs.
89
Halibut Marguerites
Line a buttered tablespoon with Fish Force−meat II. Fill with Creamed Lobster, cover with
force−meat, and garnish with force−meat, forced through a pastry bag and tube, in the form of
a
marguerite, having the centre colored yellow. Slip from spoon into boiling water, and cook
eight
minutes. Serve with Béchamel or Lobster Sauce.
90
Cromesquis à la Russe
Melt two tablespoons butter, add two tablespoons flour, and pour on gradually one−half cup
milk; then add one−half cup finnan haddie which has been parboiled, drained, and separated
into small pieces. Season with cayenne, and spread on a plate to cool. Cut French pancakes in
pieces two by four inches. On lower halves of pieces put one tablespoon mixture. Brush edges
with beaten egg, fold over upper halves, press edges firmly together, dip in crumbs, egg, and
crumbs, fry in deep fat, and drain. Serve garnished with parsley.
91
French Pancakes. To one−fourth cup bread flour add one−third cup milk, one egg, and
one−fourth teaspoon salt; beat thoroughly. Heat an omelet pan, butter generously, cover
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