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 › Entrées › Chaud-froid of Chicken (Tablespoons butter tablespoons)

Chaud-froid of Chicken (Tablespoons butter tablespoons)

2 tablespoons butter 3 tablespoons flour 1 cup White Stock Yolk one egg 2 tablespoons cream 1 tablespoon lemon juice Salt and pepper 34 teaspoon granulated gelatine dissolved in one tablespoon hot water Aspic jelly

Read next

← Mayonnaise of MackerelTruffles (Pieces cooked chicken shaped) →