Lowney's cook book

Substitute one half cup cold cooked chicken cut in small pieces for the one half cup of mushrooms, and proceed as for Sweetbreads and Mushrooms in Fontage Cups. Creamed Oysters and Celery in Fontage Cups 1 pint oysters 2 eggs 2 tablespoons butter \ cup cream 1 tablespoon lemon juice salt and pepper 2 tablespoons flour 2 tablespoons wine 1 cup chopped celery Melt butter, add oysters and cook one minute. Remove oysters, add remaining ingredients except wine, cook until thick, add oysters and wine, and serve in fontage cups. Creamed Lobster in Fontage Cups 2 cups lobster meat 2 tablespoons flour 2 tablespoons butter | cup chicken stock 1 tablespoon grated onion 1 tablespoon lemon juice \ cup cream 1 egg yolk salt and cayenne Melt butter; add onion, flour, stock and lemon juice; cook five minutes; season with salt and pepper; add cream, in which yolk of egg has been beaten, and lobster meat. When hot, serve in fontage cups. Creamed Crabs in Fontage Cups Substitute two cups crab meat cut in fine pieces for lobster meat and proceed as for Creamed Lobster. Creamed Shrimps in Fontage Cups Substitute two cups shrimps broken in small pieces for lobster meat, and follow rule for Creamed Lobster. Shad Roe Croquettes 2 cups cooked shad roe 1 cup Croquette Sauce 2 egg yolks salt, pepper, cayenne 1 tablespoon parsley lemon juice Cut shad roe in small pieces ; add seasonings, sauce and yolks of eggs. Shape ; dip in crumbs, egg and crumbs ; fry. Lobster Croquettes 2 cups chopped lobster meat 1 tablespoon lemon juice salt, pepper and cayenne 1 tablespoon parsley I teaspoon nutmeg 2 hard-cooked egg yolks 1 cup Croquette Sauce Mix ingredients in order given ; shape in croquette or chop form ; dip in crumbs, egg and crumbs. Fry in deep fat. If in chop form, make incision and insert small lobster claw. Meat, Rice, and Tomato Croquettes 1 cup chopped meat salt, pepper and cayenne 1 cup hot rice lemon juice 1 cup Croquette Sauce made with onion juice tomato instead of milk Mix ingredients in order given ; shape ; dip in crumbs, egg and crumbs ; fry in deep fat. Fontage Cups or Timbale Cases ^ cup flour 1 egg yolk I teaspoon salt cayenne 1 tablespoon olive oil ^ cup milk Mix ingredients in order given until smooth, strain, and let stand over night in a warm place. Heat fontage iron in hot fat, drain, dip in batter, place in hot fat, and fry until a delicate brown. Remove from iron, invert, and drain. These cups are used for all kinds of creamed mixtures and forcemeats, and are used instead of patty shells and croustades. 134 lowney's cook book Sauce for Croquette Mixtures 3 tablespoons butter salt and pepper 5 tablespoons flour celery salt 1 cup stock or milk lemon juice few drops onion juice Melt butter; add flour, seasonings and milk. Cook until thick. This sauce is sufficient to thicken two cups of meat, for all kinds of croquettes. It may be varied by adding two egg yolks or one egg. Chicken Croquettes 2 cu2:)s chicken meat 1 cup Croquette Sauce salt, pepper, lemon juice onion juice Cut meat in small pieces; add seasonings and White Sauce. Shape, dip in crumbs, egg and crumbs, and fry in deep fat. These croquettes may be varied by adding one fourth cup of chopped mushrooms, ham, sweetbreads, or truffles. More or less sauce is required according to the dryness of chicken.