The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Soups Without Stock › Cayenne (Cup heavy cream Chop fish)

Cayenne (Cup heavy cream Chop fish)

1/2 cup heavy cream Chop fish finely, or force through a meat chopper. Pound in mortar, adding gradually white of egg, and working until smooth. Add seasonings, rub through a sieve, and then add cream. 1/2 cup milk

Read next

← Soup Garnishings and Force-MeatSalmon Force-meat →