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.

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Horseradish Hollandaise Sauce

To Hollandaise Sauce II add one-fourth cup grated horseradish root. Lobster Sauce I To Hollandaise Sauce I add one-third cup lobster meat cut in small dice. 114 lb. lobster 1/4 cup butter 1/4 cup flour

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← French Chef (Wash butter divide in three)Lobster Sauce II →