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article number 661
article date 05-02-2017
copyright 2017 by Author else SaltOfAmerica
Epic Epicurean Episodes: Entrées, Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915

From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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Cutlets of Ham, Alexandria

• 1/2 pound lean raw ham
• 4 eggs whites
• 1/8 teaspoon pepper
• 1/2 cup heavy cream
• Few gratings nutmeg
• Allemande Sauce
• Asparagus tips

Finely chop ham, add the unbeaten egg whites and mix to a smooth paste. Rub through a sieve, add seasonings and cream a little at a time.

Fill slightly buttered cutlet moulds, set in pan, surround with hot water, cover with buttered paper and bake until firm.

Remove to hot serving dish, coat with Allemande Sauce and garnish with buttered hot asparagus tips and parsley.

Cutlets of Ham, Alexandria.

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Macedojne in Aspic

Put three cans tomatoes (quart capacity) in stewpan and bring to the boiling point.

Turn into a purée strainer and force through most of the pulp.

• one and one-half teaspoons onion juice,
• one and one-half tablespoons salt,
• one-half cup Sherry wine and
• a few grains cayenne.

Soak two packages granulated gelatine in one cup cold water and add to mixture when cool.

Clear, using the white and shell of three eggs; then strain through four thicknesses of cheese-cloth, placed over a fine strainer, and add one-third cup Sherry wine.

Cut cold boiled corned tongue in one-inch strips; there should be one and one-third cups.

Peel sixteen small tomatoes, by rubbing over the entire surface with the dull edge of a knife, until skins may be easily taken off.

Finely chop the breast meat of a raw chicken and force through a meat chopper; there should be three-fourths cup.

Pound in a mortar and add gradually whites two eggs and one-half pint heavy cream. Season highly with salt and cayenne and a slight grating of nutmeg; then force through a fine strainer.

Shape mixture with a pastry bag and tube on buttered paper, making quenelles.

Invert paper into a kettle of boiling salted water (when forms will slip off at once) and cook five minutes. Remove with skimmer and drain on cheese-cloth.

Turn an elliptical mound two inches high of cold cooked hominy on a serving dish and spread sides with parsley butter.

Fill an elliptical-shaped border mould with tongue, tomatoes, chicken quenelles and aspic. Fill a charlotte russe mould that will just fit into border mould after same fashion. Fill a muffin tin in same fashion.

When thoroughly chilled, turn contents of border mould on hominy, fill space with thick shaped slice of bread, put contents of charlotte russe mould on top and surround with contents of muffin tin.

Garnish with spray of holly and serve with Mayonnaise a Ia Connelly (To one cup Mayonnaise Dressing add one-half cup cold boiled rice.)

If insides of moulds are rubbed very sparingly with olive oil, there will be no trouble in removing the contents.

Macedojne in Aspic.

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Stuffed Smoked Tongue

Wash a smoked tongue, put in kettle, cover with cold water, bring slowly to the boiling point, cover and let simmer until meat is tender, and cool in water in which it has been cooked.

Cut off root, then thick slice, and scoop out centre, leaving a wall one-half inch in thickness.

Fill cavity with force-meat, replace thick slice and fasten with small wooden skewers. Tie in cheese-cloth and steam from forty-five to sixty minutes.

Remove from cheesecloth, take off skin, brush over with aspic jelly, chill thoroughly, cut in slices crosswise, arrange overlapping one another, lengthwise of platter, and garnish with parsley and slice of lemon.

Tongue and Chicken Forcemeat.—Chop the breast of a raw chicken, pound in a mortar, and add gradually the whites of two eggs and work until smooth.

Then add gradually cup heavy cream and one-fourth cup tongue, removed from centre, forced through a purée strainer. Season highly with salt, cayenne and Sherry wine.

Preparation of Stuffed Smoked Tongue.
Sliced Stuffed Smoked Tongue.

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Epicurean Bouchées

• 1/3 pound mushroom caps
• 1 dozen frogs’ legs
• 1/2 pound crab meat
• 2 tablespoons melted butter
• 2 teaspoons salt
• 1/4 teaspoon paprika
• 1/2 cup Sherry wine
• 1 1/3 cups cream
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Yolk 1 egg

Clean and peel mushroom caps, cut in one-fourth-inch strips crosswise, and sauté 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.

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

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Glazed Sweetbread Lucullus

Trim sweetbread and parboil in Sherry wine until plump, the time required being about one-half hour. Keep covered during the cooking, turning twice.

Cool and cut in pieces.

Put one and one-half tablespoons butter in frying pan, and when melted add one-half teaspoon beef extract.

Cook sweetbread in mixture until glazed, turning frequently.

Drain canned artichoke bottoms and reheat; then arrange on circular pieces of sautéd bread.

Place pieces of sweetbread on each and pour around Lucullus Sauce made by adding one cup chopped sautéd mushrooms to one cup tomato sauce.

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Huntington Sweetbreads

Parboil one pair sweetbreads, cool, trim and lard upper surface.

Clean and peel twelve mushroom caps and cook in two tablespoons butter two minutes.

Add one-fourth cup Sherry wine and cook five minutes.

Wash one-half cup butter, put in a mortar with:
• three tablespoons mashed, boiled sweet potatoes,
• one-half teaspoon finely cut chives, and
• one shallot finely chopped and
• one clove garlic, finely chopped.

Work until thoroughly blended; then rub through a sieve, Season with salt and paprika.

Cut bread in one-third-inch slices, cut in rounds, toast on one side and spread untoasted sides with prepared butter.

Put in four individual baking dishes, over each put a piece of sweetbread, over sweetbread arrange mushroom caps and spread with remaining butter.

Pour around heavy cream, allowing two tablespoons to each portion.

Put on glass covers and bake in a moderate oven eight minutes.

Miss Farmer’s School of Cookery, Thirty Huntington Avenue, Boston Massachusetts. Miss Alice Bradley, Principal. Practice classis in all branches of cookery - Table Service Courses - Marketing Courses - Courses in Invalid Cookery arranged for Nurses’ Training Classes - Demonstration Lectures given before Women’s Clubs - Special Lessons. Prospectus on application.

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Sweetbread and Mushroom Patties

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.

Bring to the boiling point, add sweetbreads, mushrooms and one tablespoon heavy cream.

Again bring to the boiling point and season with one-half teaspoon salt and a few grains, each, pepper and paprika.

Line patty-pans with puff paste, fill with mixture, cover with pastry tops, brush over with white of egg, slightly beaten, and bake in a moderate oven twenty-five minutes. Serve at once.

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Ham Mousse, Epicurean Sauce

• 1 tablespoon granulated gelatine
• 1/2 cup hot water
• 2 cups chopped, cold boiled ham
• 1 teaspoon mixed mustard
• Few grains cayenne
• 1/2 cup heavy cream

Dissolve gelatine in hot water and add to ham, which has been pounded in a mortar.

Season with mustard and cayenne, add cream beaten until stiff, and turn into a mould, first dipped in cold water.

Chill, remove from mould, garnish with parsley and serve with Epicurean Sauce.

— Epicurean Sauce (repeat from separate SaltOfAmerica.com article "Sassy and Saucy . . . Fannie Farmer’s Meat & Fish Sauce Recipes . . .")

• 1/2 cup heavy cream
• 3 tablespoons Mayonnaise Dressing
• 2 tablespoons grated horseradish root
• 1 tablespoon tarragon vinegar
• 1 teaspoon English mustard
• 1/2 teaspoon salt
• Few grains cayenne

Beat cream until stiff, using a Dover Egg Beater. Remove beater and stir in remaining ingredients.

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Veal Timbales

• 1 1/2 cups cold cooked veal
• Yolks 3 eggs
• 1/2 cup heavy cream
• 1/3 cup white wine
• 1/2 teaspoon salt
• Few grains paprika
• Whites 3 eggs
• 1 cup white sauce
• 1 1/2 tablespoons chopped truffle

Force remnants of veal through a meat chopper; repeat.

Pound in a mortar, adding gradually the yolks of eggs, slightly beaten; then add cream, wine, seasonings, and cut and fold in whites of eggs beaten until stiff.

Butter individual timbale moulds and fill one-fourth full of white sauce, to which truffles have been added; then fill with chicken mixture.

Set moulds in pan of hot water, cover with buttered paper and bake until firm.

Remove from moulds to hot serving dish, when sauce will run down sides of timbales.

— For the white sauce melt three tablespoons butter, add three tablespoons flour and pour on gradually, while stirring constantly, one cup milk. Bring to the boiling point and season with one-fourth teaspoon salt and a few grains pepper.

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Ham Timbales

• 1 cup stale bread crumbs
• 1 cup milk
• 4 tablespoons butter
• 1 cup chopped cooked ham
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Whites 2 eggs
• 2 hard-boiled eggs

Cook bread crumbs and milk until of the consistency of a smooth paste.

Add butter, ham, salt and pepper; then cut and fold in whites of eggs, beaten until stiff.

Fill buttered individual moulds two-thirds full of mixture. Set in pan of hot water, cover with buttered paper and bake in a moderate oven until firm, the time required being about twenty minutes.

Turn on a hot serving dish and garnish with slices of hard-boiled eggs and sprigs of parsley.

Works on Cookery. The Boston Cooking-School Cook Book - A new Book of Cookery - Chafing Dish Possibilities - Food and Cookery for the Sick and Convalescent. Little, Brown & Company, Publishers, Boston.
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