. The standard domestic science cook book. ey. 1125. SALMON TURBIT. Carefully remove all bones from 1 can of salmon and mix withy% cup of fine cracker dust. Cream 1 tablespoonful butter, workin 1 tablespoonful flour, little salt and pepper and 1 pint hot three minutes and mix in with salmon. Pour in well butteredpan and bake twenty minutes. 1126. FILLET OF BEEF A LA GODARD. Two nice, small fillets of beef, not too fat, are well trimmed,larded, and braised in good stock. When done and nicely glazed,cut in slices but leave slices in their places. Put the sliced filletson large dish on
. The standard domestic science cook book. ey. 1125. SALMON TURBIT. Carefully remove all bones from 1 can of salmon and mix withy% cup of fine cracker dust. Cream 1 tablespoonful butter, workin 1 tablespoonful flour, little salt and pepper and 1 pint hot three minutes and mix in with salmon. Pour in well butteredpan and bake twenty minutes. 1126. FILLET OF BEEF A LA GODARD. Two nice, small fillets of beef, not too fat, are well trimmed,larded, and braised in good stock. When done and nicely glazed,cut in slices but leave slices in their places. Put the sliced filletson large dish on which a layer of boiled or steamed rice has beenspread. The space between the two fillets is filled with force-meat balls (meat chopped and spiced), with pieces of truffle, ifpossible. Along the outer sides of the fillets arrange chains ofslices of sweet breads, crumbed alternately with bread and truf-fles, and worked in butter, and at each of the two ends of thefillets place a pile of truffles or mushrooms. With this rich and CHlCKl^-AlyA-TlMEALES J
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Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk
