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Martin's Specialty
1½ tablespoon onion (finely chopped) 2 tablespoons butter 1 cup chopped cooked chicken or veal 1 cup soft bread crumbs
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 › Entrees › Martin's Specialty
1½ tablespoon onion (finely chopped) 2 tablespoons butter 1 cup chopped cooked chicken or veal 1 cup soft bread crumbs