Imperial Crusts
From What to Have for Dinner, 1905
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 18. The excerpt below is the record exactly as published.
IMPERIAL Crusts. SHOULDER OF BRAISED VEAL. Parone Rice wir Tomato Savoz. SuccorTasH. CALIFORNIA SALAD, | MAYONNAISE DRESSING. STRAWBERRY SHORT CAKE. | Caré Nor. 74 What to Have for Dinner. CHICKEN SOUP. 4 cups chicken stock 1 tablespoon flour } cup butter + cup soft bread crumbs 2 slices carrot Salt 2 slices onion Pepper 2 stalks celery 2 cups milk Cook vegetables, finely cut, in three tablespoons but- ter, three minutes, add stock, and bread crumbs, boil ten minutes and strain. Add milk and thicken with remain- ing butter and flour, cooked together. Season with salt and pepper. If a richer soup is desired, use one cup, each, milk and cream, in place of all milk. IMPERIAL CRUSTS. Cut stale bread in one-third slices
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