Flageolets

Ingredients

• Drain and rinse with cold water one can flageolets
• Put in a sauce pan with one-fourth cup butter
• one-half teaspoon salt
• a few grains cayenne

Method

1. 1

   Bring to boiling point and serve at once.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 68. The excerpt below is the record exactly as published.

one-half teaspoon salt and a few grains paprika. WILLARD SOUFFLE. 14 tablespoons butter 3 tablespoons powdered su- 2 tablespoons flour gar $ cup milk Whites 3 eggs Yolks 2 eggs Fresh strawberries Melt butter, add flour, and when well blended, pour on, gradually, while stirring constantly, milk. Beat yolks of eggs until thick and lemon colored and add, gradually, while beating constantly, powdered sugar. Combine mixtures, cool slightly, and cut and fold in whites of eggs beaten until stiff and dry. Cover bot- tom of individual cases with strawberries cut in halves and sprinkle with sugar. Put in mixture to fill cases three-fourths full, and bake in a slow oven until firm and delicately browned. Serve with each soufflé a slice of Strawberry Ice Cream. | STRAWBERRY ICE CREAM. (See p. 183, under Company Dinners, Menu No. II.) 252 What to Have for Dinner. FORMAL DINNERS. MENU NO. IV. “Those palates which must have inventions to delight the taste.” OYSTER Cooxratt. SALTINES. MusHROOMS AND Saco Soop. Dinner Baars. LopsTER CHops. CUCUMBER Boats. Sauce TARTARE. SwEDIsH TIMBALES WITH CALF’s BRAINS. ELarpED FILLET OF BEEF WITH TRUFFLES. Brown MusHroom SAvce. Porato Rines. FLacEotets. Burrerep Carrots. ASPARAGUS WITH MoussELINE SAUCE. DrEssED LETTUCE. CHEESE FINGERS. Apricot aND WINE JELLY WITH PIsTacHIo Bisquz Ioz CREAM. Cream Sponce BALtts. SaLTED AuMonps. BonsBONS. Water THINS. NEUFCHATEL CHEESE. Carf& Nor. Company and Formal Dinners. = 253 OYSTER COCKTAILS. ‘Allow six small oysters to each cocktail and pour over a dressing made of Sherry, salt and cayenne, using two tablespoons Sherry and a few grains each, salt and eayenne to each cocktail. Let oysters stand in sauce in a very cold place for fifteen minutes before serving. MUSHROOM AND SAGO SOUP. 4 lb. mushrooms # teaspoon salt 1 quart chicken stock Few grains pepper 3 tablespoons pearl sago 1 cup cream 1 cup boiling water Yolks 2 eggs Clean and chop mushrooms, add to stock, bring to boiling point ‘and cook twenty minutes; then rub through a sieve. Cook sago in water twenty minutes, add to stock, then add salt, pepper, cream and egg yolks. | DINNER BRAIDS. 1 cup scalded milk Few gratings from the rind 2 tablespoons butter of a lemon 1 tablespoon sugar # yeast cake, dissolved in 4 teaspoon salt 4 cup lukewarm water Flour Add butter, sugar, salt and grated rind to milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour. Beat thoroughly, cover, and let rise until light. Cut down, add enough flour to knead (about one and one-fourth cups will be required), then knead. Let rise again, toss on floured board, shape in small sticks; then shape sticks into braids. Place in buttered pan, some distance apart, cover, let rise until light, and bake in a hot oven. 254 What to Have for Dinner. LOBSTER CHOPS. 2 cups chopped lobster 2 teaspoons lemon juice meat Yolk 1 egg # teaspoon salt 1 teaspoon parsley, chopped Few grains cayenne finely 1 cup Thick White Sauce Mix ingredients in order given and add white sauce. Spread on a plate to cool; then shape in form of chops. Dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Insert a small claw in small end of each chop and arrange around a mound of pars- ley or watercress. THICK WHITE SAUCE. Melt three tablespoons butter, add one-third cup flour, and pour on, gradually, while stirring constantly, one cup milk or one-half cup each, milk and white stock. Bring to boiling point, and season with one-fourth tea- spoon salt and one-eighth teaspoon pepper. CUCUMBER BOATS, SAUCE TARTARE. Select three long, regular shaped cucumbers, cut a thin slice from both the stem and blossom end of each, and cut in halves crosswise. Remove pulp, and seeds, if possible, in sufficiently large pieces to cut in cubes for another salad. Cut sections so as to make boat shape. Arrange each boat on a single lettuce leaf, and fill with SAUCE TARTARE. (See p. 17, under Family Dinners, Menu No. IV.) Company and Formal Dinners. 255 SWEDISH TIMBALES. 4 cup cornstarch 4 cup beer or 4 cup flour Same quantity liquid, using 4 teaspoon salt equal parts milk and wa-. Yolks 2 eggs ter : 1 tablespoon olive oil Mix dry ingredients, add liquid gradually, and beaten yolks of eggs; then add olive oil. Shape, using a hot timbale iron, fry in deep fat until crisp and brown; © take from iron and drain on brown paper. CREAMED CALF’S BRAINS. Soak calf’s brains in cold salted water one hour. Remove blood vessels and cook in boiling, salted, acidu- lated water, twenty minutes. Drain and plunge into cold water to harden. When cold, cut in three-fourths inch cubes and add to the following sauce: Melt three tablespoons butter, add one slice onion and cook until yellow; then add three tablespoons flour, and pour on, gradually, one-half cup calf’s head stock and one-half cup milk. Bring to boiling point, remove onion, and add one-fourth cup cream, yolks of two eggs and one tablespoon lemon juice. Season with salt and cayenne. Do not allow sauce to reach the boiling point after the cream and egg yolks have been added. LARDED FILLET OF BEEF WITH TRUFFLES. Wipe, remove fat, veins and any tendinous portions from a fillet of beef. Lard upper side with grain of meat, and between lardoons insert small pieces of truffle, using a sharp pointed knife to make cuts. Use one truffle for the fillet. ‘Place meat on rack in small 256 What to Have for Dinner. dripping pan, sprinkle with salt and dredge with flour, and put four thin slices of fat salt pork in pan. Bake thirty-five minutes in a hot oven, basting three times with fat in pan. Remove to hot serving dish and pour around Brown Mushroom Sauce. Serve with flageolets and buttered carrots. BROWN MUSHROOM SAUCE. } Ib. mushrooms 14 cups brown stock 3 tablespoons butter 1 truffle 3 tablespoons flour Salt Paprika Clean mushrooms, remove caps and finely chop. Break stems in pieces and cook in butter five minutes. Add flour and pour on, gradually, brown stock. Bring to boiling point and cook three minutes. Strain, sea- son with salt and paprika; again bring to boiling point and add chopped raw mushroom caps and one finely chopped truffle. Serve at once. POTATO RINGS. Wash and pare medium-sized potatoes and cut in one- fourth inch slices. Cut each slice round and round, having each spiral paring about one-fourth inch in thickness, taking care not to break the parings. Fasten with small wooden skewers in spiral shapes; cover with cold water, and let stand one hour. Dry thoroughly between towels and fry in hot fat until crisp and brown. Drain on brown paper and sprinkle wth salt. Serve immediately. If allowed to stand for any length of time, they soften. If many are to be fried, after taking rings from fat, do not sprinkle with salt, but just before —— eae ee eee hn Company and Formal Dinners. 257 serving time return to fat that they may become crisp, _ then sprinkle with salt. BUTTERED CARROTS. Wash, scrape and cut carrots in one-eighth inch slices ; and cut slices in one-eighth inch strips. Cook in boil- ing salted water until tender. Drain, season with salt and butter and serve very hot. This is an excellent way to serve old carrots. FLAGEOLETS. Drain and rinse with cold water one can flageolets. Put in a sauce pan with one-fourth cup butter, one- half teaspoon salt and a few grains cayenne

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