Crab Salad. — Have a medium-sized boiled Crab✪ Dressed Crab sent in
untouched by the fishmonger. Dress it yourself as follows :
Crack the claws and pick all the meat out of them and the
breastplate, shred it, put one-third of this on one side, and mix
with the other two-thirds in a bowl the liver and cream of the
back. Add sauce exactly like that given for Lobster Salad,
only with the addition of a teaspoonful of minced chives.
With a pint of aspic jelly fill a round border mould, setting
it in layers over ice with hard-boiled egg-yolks, balls of
green butter (see Fancy Butters), and turned olives alter-
nated therein. Finish by turning out the border, fill the
centre with the dressed Crab masked with the shredded meat
that you saved, garnish over all with a fine lace-work of garden
cress, and a ring of golden lettuce-leaves round the outside of
the border. Hand the rest of the sauce in a boat. [ Wyvern. ]
Mayonnaise Souffle of Crab.— This is intended for a
summer luncheon dish. Slightly butter the lining of a souffle-
case, pin a buttered band of paper round rather high, and season
the eatable part of a boiled Crab with pepper, salt, oil, and
vinegar. Whip some aspic jelly, and put a little in the bottom
of the lining. Make a bed of Mayonnaise Sauce on the top of
the aspic, put in the Crab, then some more chopped aspic ; it
should be about three inches above the limner. Stand it in the
ice-box till wanted. Put the lining in the case, sprinkle with
fried breadcrumbs✪ Mayonnaise Souffle of Crab, and serve with a plate of chopped aspic jelly
apart. [Mrs. C. W. Earle.]
Prawns and Shrimps. — Prawns and Shrimps should never
be bought picked, as a great deal of flavour can be extracted
from the pounded shells. It is easy to arrange with a fish-
monger on a shrimping coast, such as Messrs. Leadbetter, of
Fleetwood, to send “ rough ” Shrimps or Prawns (as those
which are unpicked are called) freshly boiled by Parcel Post.
Shrimp Croustades.— Choose small round dinner rolls
which have been baked in tins and will stand upright. Scoop
i 2
n6
SHELL-FISH
out all tlie crumb, and fry the cases so obtained a golden yellow
colour in melted butter. Drain them. Now pick enough
cooked Shrimps to fill them, cut them into quarter-inch
pieces, toss them in melted butter, with pepper and salt, and
a pinch of mace if liked. Then pound them in a mortar,
moistening them with sufficient white sauce✪ Shrimp Croustades to bring them to
the consistency of thick cream, seasoning as before. Now fill
the cases, shake a little breadcrumb over the surface of each-
place them on a buttered baking-tin, and heat them for five
minutes in the oven. Serve as soon as the tops take colour.
The shells, roughly chopped and boiled in water -with an ounce
of onion, seasoning, and a teaspoonful of dried herbs, will
provide a good liquid for the white sauce. [ Wyvern .] Lobster,
Crab, or Prawns can be seiwed in the same way.
Shrimp Patties are excellent, if the Shrimps are prepared as
above, and so are Shrimp Rissoles if the Shrimps are minced.
Page 74 · 4 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Crab Salad. — Have a medium-sized boiled Crab sent in untouched by the fishmonger. Dress it yourself as follows : Crack the claws and pick all the meat out of them and the breastplate, shred it, put one-third of this on one side, and mix with the other two-thirds in a bowl the liver and cream of the back. Add sauce exactly like that given for Lobster Salad, only with the addition of a teaspoonful of minced chives. With a pint of aspic jelly fill a round border mould, setting it in layers over ice with hard-boiled egg-yolks, balls of green butter (see Fancy Butters), and turned olives alternated therein. Finish by turning out the border, fill the centre with the dressed Crab masked with the shredded meat that you saved, garnish over all with a fine lace-work of garden cress, and a ring of golden lettuce-leaves round the outside of the border. Hand the rest of the sauce in a boat. [ Wyvern. ] Mayonnaise Souffle of Crab.— This is intended for a summer luncheon dish. Slightly butter the lining of a soufflecase, pin a buttered band of paper round rather high, and season the eatable part of a boiled Crab with pepper, salt, oil, and vinegar. Whip some aspic jelly, and put a little in the bottom of the lining. Make a bed of Mayonnaise Sauce on the top of the aspic, put in the Crab, then some more chopped aspic ; it should be about three inches above the lining. Stand it in the ice-box till wanted. Put the lining in the case, sprinkle with fried breadcrumbs, and serve with a plate of chopped aspic jelly apart. [Mrs. C. W. Earle.]
Prawns and Shrimps. — Prawns and Shrimps should never be bought picked, as a great deal of flavour can be extracted from the pounded shells. It is easy to arrange with a fishmonger on a shrimping coast, such as Messrs. Leadbetter, of Fleetwood, to send “ rough ” Shrimps or Prawns (as those which are unpicked are called) freshly boiled by Parcel Post.
Shrimp Croustades.— Choose small round dinner rolls which have been baked in tins and will stand upright. Scoop
i 2
n6
out all tlie crumb, and fry the cases so obtained a golden yellow colour in melted butter. Drain them. Now pick enough cooked Shrimps to fill them, cut them into quarter-inch pieces, toss them in melted butter, with pepper and salt, and a pinch of mace if liked. Then pound them in a mortar, moistening them with sufficient white sauce to bring them to the consistency of thick cream, seasoning as before. Now fill the cases, shake a little breadcrumb over the surface of eachplace them on a buttered baking-tin, and heat them for five minutes in the oven. Serve as soon as the tops take colour. The shells, roughly chopped and boiled in water -with an ounce of onion, seasoning, and a teaspoonful of dried herbs, will provide a good liquid for the white sauce. [ Wyvern .] Lobster, Crab, or Prawns can be served in the same way.
Shrimp Patties are excellent, if the Shrimps are prepared as above, and so are Shrimp Rissoles if the Shrimps are minced.
Records on this page
Dressed CrabCrab SaladMayonnaise Souffle of CrabShrimp Croustades