Ale Posset

Ingredients

• one tablespoon butter
• one tablespoon flour
• one cup milk
• one egg
• one cup ale
• salt
• cayenne

Method

1. 1

   Melt butter, add flour, and gradually pour in milk mixed with beaten egg.

2. 2

   Once thickened, add ale while stirring.

3. 3

   Season with salt and cayenne.

4. 4

   Serve with toasted crackers and cheese.

Nutrition per serving

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 24. The excerpt below is the record exactly as published.

ne tablespoon flour, sprinkle with salt, paprika, and nutmeg, add three-fourths cup cream, and cook eight minutes. Creamed Mushrooms Prepare one-half pound mushrooms, and cook in two tablespoons butter, eight minutes. Add one and one-half tablespoons flour, and when well mixed add two-thirds cup cream. Season with salt and pepper, and when boiling point is reached add one-half tablespoon wine. Serve on toast. Smothered Mushrooms Prepare one-half pound mushrooms. Melt three tablespoons butter, add mushrooms, sprin- kle with salt and paprika, cover and cook slowly fifteen minutes. Dredge with one and one-half tablespoons flour, and add one-half cup chicken stock. As soon as heated, add the yolks of two eggs, slightly beaten, and a slight grating nutmeg. Saut6d Mushrooms Prepare one-half pound mushrooms. Melt three tablespoons butter, add mushrooms, 124 Vegetables dredged with flour, a few drops onion juice, salt, and paprika; cook six minutes, then add one- third cup boiling water and cook four minutes. Sprinkle with one-teaspoon finely chopped par- sley and serve on toast. Fried Puff Balls Clean mushrooms ; remove outer skin and cut in one-half inch slices. Sprinkle with salt and pepper, dip in flour, egg, and crumbs, and fry in olive oil or clarified butter until tender and thoroughly browned. Mushrooms k la Sabine Prepare one-half pound mushrooms ; sprinkle with salt and pepper, dredge with flour, and cook with two tablespoons butter, three minutes. Make one and one-fourth cups brown sauce, using two and one-half tablespoons butter, three table- spoons flour, and one and one-fourth cups brown stock. Add sauce to mushrooms ; cook eight minutes, and sprinkle with three tablespoons grated cheese. Arrange on circular pieces of toast. Mushrooms k Tltalienne Cook three tablespoons butter with one-half shallot, finely chopped, five minutes ; add one- 125 Chafing Dish Possibilities half pound mushrooms, and cook five minutes. Then add one and one-half cups canned toma- toes, drained from their liquor, and two table- spoons rolled and sifted cracker crumbs. Season with salt and pepper, and just before serving add one-third cup grated cheese and one and one-half tablespoons sherry wine. Serve on toast. Mushrooms with Oysters Clean twelve large, selected mushrooms ; re- move stems and discard ; peel caps and saute in butter. Clean one and one-half cups oysters, and cook until plump ; drain, and reserve liquor. Melt two tablespoons butter, add two table- spoons flour, and pour on gradually the oyster liquor, with enough water to make one cup liquid. Add oysters, and season with one-fourth teaspoon salt and one-eighth teaspoon each celery salt and paprika. As soon as oysters are reheated pour over mushrooms. Mushrooms and Bacon Cut five thin slices of bacon into strips ; put into a hot blazer, and cook until bacon is well browned, then remove bacon. Remove, and peel caps from eight selected mushrooms ; saute in bacon fat, and serve on circular pieces of 126 Vegetables toast. Season with salt, paprika, and a few drops onion juice; sprinkle with finely chopped parsley. Mushrooms with Wine Prepare one-half pound mushrooms; add three tablespoons butter and one-third cup boil- ing water ; cover and cook slowly twelve min- utes. Add one-half teaspoon salt, one-eighth teaspoon paprika, a slight grating nutmeg, and one-third cup claret or hot sauterne. Serve on zephyrettes. 127 CHEESE DISHES 129 Now good digestion wait on appetite, And health on both Shakespeare 130 XV CHEESE DISHES Ale Posset MELT one tablespoon butter, add one table- spoon flour, and pour on gradually one cup milk mixed with one egg, slightly beaten. As soon as mixture thickens, add gradually one cup ale, stirring constantly. Season with salt and cayenne

Cook this with the app: pantry check, scaling, and the assistant.