Make the foUowing sauce: One tablespoonful of butter
and one of flour. Let them come to a boil. Add one-half cup
of milk and one-half cup of the liquor the crabs were cooked in,
one-half teaspoonful salt, one-fourth teaspoonful white pepper,
and a good pinch of cayenne. Cook for a few minutes, then stir
in the yolks of two eggs, and set away to cool. When cold, add
the sauce to the fish with half a cup of whipped cream✪ Timbale of Crabs, measured
after the cream is whipped. Set on ice for a few minutes.
Decorate some small timbale moulds with lobster coral or truf-
flee. Put your f orcemeat in, giving it a few knocks on the
table to settle forcemeat. Set in ice-boz for half an hour.
Place the mould in a pan of hot water and cook in the oven for
fifteen or twenty minutes or until the forcemeat is firm. Un-
mould each timbale on a round piece of toast and garnish with
the claws and parsley. Put a tablespoonful of Béchamel sauce
on each mould and serve the rest in a sauce-boat.
182 MB 8. 8EELT'a COOK BOOK
Orab Faroie with Tornato Sauoe
Take the meat of two crabs te every shell and mix with
two and one-half medium-sized slices of bread which bave beea
soaked in bouillon. (Water will do if you bave no bouillon.])
Press out dry and add one tablespoonful of melted butter, one
teaspoonful of dry mustard. Pepper and salt to tasto and
moisten ali with one-balf cup of tornato sauce.
Tornato Sauoe
One-fourtb of a can of tomatoes, one wbite onion cut up
and fried a little in two tablespoonfuls of batter, one-balf tea-
spoonful of beef extract, whicb bas been diluted in a little
water, four cloves of garlic, salt and pepper to tasto, and finally
one teaspoonful of corn-starcb, dissolved in water.
Wben the farcie is ready, fili the shells and sprinkle bread
crumbs on top ; add a small piece of butter. Place in the
oven until thoroughly heated.
Orab Oanapés
Remove ali the meat f rom eighteen bard-shell boiled crabs.
Place on a piate, season with a teaspoonful of salt and bali a
saltspoonful of cayenne. Fry one finely chopped onion in one
ounce of butter over a moderate fire for about two minutes, add
two tablespoonfuls of flour, and cook two minutes more, tben
pour in one gill of broth and cook slowly for five minutes. Stir
ali the time it is cooking. Add the crab meat and cook ali for
fif teen minutes, stirring occasionally. Remove and set away to
cool. Mix one tablespoonful of butter and one tablespoonful of
flour and cook over a moderate beat for three minutes. Add
two ounces of grated Parmesan cheese and two ounces of Swiss
cheese, stirring them well together until melted. While it is
cooling, cut six good-sized slices of bread about one-quarter of
an inch thick, trim off the crust and fry, until a light brown,
nSH^ OTSTEBSy LOBSTEltSj TERBAPIN 183
in a little fresh butter. When cool, spread each slice with a
layer of crab meat about one-quarter of an inch thick. Divide
the cheese mixtore in six equal portions. Shape each into a
ball and place in the centre of the crab meat. Put ali on a dish
and bake in a hot oven for five or six minutes. Serve in the
same dish they were in while cooking.
White Honae OanapÒB
Page 75 · 1 recipe record on this page
Presented as published in 1902. 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
Make the following sauce: One tablespoonful of butter and one of flour. Let them come to a boil. Add one-half cup of milk and one-half cup of the liquor the crabs were cooked in, one-half teaspoonful salt, one-fourth teaspoonful white pepper, and a good pinch of cayenne. Cook for a few minutes, then stir in the yolks of two eggs, and set away to cool. When cold, add the sauce to the fish with half a cup of whipped cream, measured after the cream is whipped. Set on ice for a few minutes. Decorate some small timbale moulds with lobster coral or truffles. Put your forcemeat in, giving it a few knocks on the table to settle forcemeat. Set in ice-box for half an hour. Place the mould in a pan of hot water and cook in the oven for fifteen or twenty minutes or until the forcemeat is firm. Unmould each timbale on a round piece of toast and garnish with the claws and parsley. Put a tablespoonful of Béchamel sauce on each mould and serve the rest in a sauce-boat.
Crab Farcie with Tomato Sauce
Take the meat of two crabs to every shell and mix with two and one-half medium-sized slices of bread which have been soaked in bouillon. (Water will do if you have no bouillon.]) Press out dry and add one tablespoonful of melted butter, one teaspoonful of dry mustard. Pepper and salt to tasto and moisten all with one-balf cup of tomato sauce.
Tomato Sauce
One-fourth of a can of tomatoes, one white onion cut up and fried a little in two tablespoonfuls of butter, one-half teaspoonful of beef extract, which has been diluted in a little water, four cloves of garlic, salt and pepper to tasto, and finally one teaspoonful of corn-starch, dissolved in water.
When the farcie is ready, fill the shells and sprinkle bread crumbs on top ; add a small piece of butter. Place in the oven until thoroughly heated.
Crab Canapés
Remove all the meat from eighteen bard-shell boiled crabs. Place on a piate, season with a teaspoonful of salt and half a saltspoonful of cayenne. Fry one finely chopped onion in one ounce of butter over a moderate fire for about two minutes, add two tablespoonfuls of flour, and cook two minutes more, then pour in one gill of broth and cook slowly for five minutes. Stir all the time it is cooking. Add the crab meat and cook all for fifteen minutes, stirring occasionally. Remove and set away to cool. Mix one tablespoonful of butter and one tablespoonful of flour and cook over a moderate heat for three minutes. Add two ounces of grated Parmesan cheese and two ounces of Swiss cheese, stirring them well together until melted. While it is cooling, cut six good-sized slices of bread about one-quarter of an inch thick, trim off the crust and fry, until a light brown,
FISH, OYSTERS, LOBSTERS, TERRAPIN 183
in a little fresh butter. When cool, spread each slice with a layer of crab meat about one-quarter of an inch thick. Divide the cheese mixture in six equal portions. Shape each into a ball and place in the centre of the crab meat. Put all on a dish and bake in a hot oven for five or six minutes. Serve in the same dish they were in while cooking.
White Honae Canapés
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Timbale of Crabs