The Swedish, French, American cook book

How to Make It. Mix all the ingredients; add the crab flake gently. Serve very cold in green peppers or small tomatoes six hours after preparation. Crab Flakes ( Flocons de Crabe ) a l’Aurore One half cup aurorian sauce, three green peppers, three pimentos, one tablespoon butter, two chopped shallots, teaspoon lemon juice, cayenne pepper and salt, three tablespoons white wine. How to Make It. Cook crabs for eighteen minutes; leave in the juice until cold; clean and pick the crab very fine, free from shells. Keep the roe for decoration. Put one tablespoon butter in a saucepan; add the crab meat, lemon juice, white wine, pepper, and salt. Shake the pan until the crab meat is well seasoned and moist. Fill crab shells (that have been thoroughly washed and polished), and, w'hen cold, put one tablespoon aurorian sauce on each shell over the crab meat. In the meantime shred the green pepper very fine and cook in water with little pinch of baking soda and salt to keep it green. Strain it up and shred some pimentos in the same way. Decorate all around on the shell with the green pepper and pimentos on the crab. Leave on the ice until ready to serve. Garnish with parsley and crab claws. Serve before the soup for luncheon or dinner. Crab Flake Cocktail a la Mathilda for Five Persons Cocktail aux Flocons de Crabe, a la Mathilda Two tablespoons mayonnaise dressing, one tablespoon chopped horseradish mixed with one pint cream and seasoned with salt and paprika; add one teaspoon chopped chives and the juice of two lemons; mix well and pour over the crab flakes in cocktail glasses. Serve before the soup. Crab Cocktail (Cocktail au Crabe) a l’Aurore Put one tablespoon aurorian sauce at the bottom of a cocktail glass; then a layer of crab meat, a little sauce, a layer of crab meat, a little more sauce, a piece of crab and a slice of hard-boiled egg on top. Set the glass in cracked ice and serve before the soup; garnish with one crab claw in each. Crab in Aspic (Crabe en Aspic ) a la Lydie Make a clear tomato aspic, flavor with some lemon juice before clearing, Worcestershire sauce, pepper, salt. Put small individual ring moulds in ice and glaze. Decorate with diamonds of truffle, five in each mould. Fill with crab meat and fill on top with aspic until the moulds are full. Leave on ice until ready to serve; turn out on buttered rings of bread and serve in the centre of each in¬ dividual ring a teaspoon of aurorian sauce highly seasoned. Gar¬ nish with crab claws and parsley. Serve before the soup. Crab Souffle (Crabe Souffle) a la Hildur Butter charlotte moulds; decorate with a branch of truffle. Spread with fish mousse and fill with crab meat. To one cup crab meat add one tablespoon melted butter, some onion juice, pepper and salt; fill the moulds; put two together and cook in hot water, covered, eight minutes. Let stand to get cold. Place on buttered bread. Garnish with lemon, crab claws, and parsley. Serve before the soup. Can also be served hot as a fish entree. Crab with Mayonnaise (Crabe au Mayonnaise) a la Indiana Pick the crab meat free from shells; season with pepper and salt, a squeeze of onion, and lemon according to taste.