Canapes of Crabs. — (1) Cut from a loaf of bread six slices
Bn. thick, trim off the crusts and fry the slices to a light
brown in a saute-pan with a pat of butter. Remove the lower
shell from the upper of a few good Crabs, and with a pointed
knife pick out the meat from body and claws ; place the whole
of the meat on a plate, season with 1 teaspoonful of salt and
1 saltspoonful of cayenne, and mince up well. Put loz. of
butter in a saucepan with half a medium-sized peeled and
very finely-chopped onion, and cook over a moderate fire for a
few minutes, but do not let the onion brown. Stir in 2 table-
2 p
For details respecting Culinary Processes, Utensils, Sauces, t be., referred to, see under their special heads.
450
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Crabs — continued.
spoonfuls of flour, then 1 gill of broth, add the Crab-meat,
cook, and continue stirring for fifteen minutes longer. Turn
the whole out into a basin and let it cool. Put 1 table-
spoonful of butter into a saute-pan on a hot stove, mix in
1 table-spoonful of flour, and cook very slowly for three
minutes ; add 2oz. of grated Parmesan cheese and the same
quantity of grated Gruyere cheese✪ Canapes of Crabs ; stir all well together.
Turn this also into a basin to cool. Spread a layer of the
Crab forcemeat on each slice of toast to iin. thick. Divide
the cheese mixture into six equal parts, roll each part into a
ball, place these in the centre, over the layer of the Crab
forcemeat, arrange them on a flat dish, . and bake in a brisk
oven for five minutes. When ready, remove the dish from the
oven and serve at once.
(2) Reduce f pint of good veloute sauce with wineglass-
ful of white wine to a glaze ; season with salt, pepper, and a
little cayenne pepper, adding 3 table-spoonfuls of grated Par-
mesan cheese. Take fib. of shelled Crabs, put them into
the saucepan, and boil for ten minutes ; remove the pan from
the fire and let the preparation cool. Prepare six small
oblongs of toasted bread, and with a knife spread some of
the mixture smoothly over each slice ; sprinkle well with
grated cheese, and brush over lightly with clarified butter.
Place them on a baking-dish, bake in a very hot oven for
five or six minutes, and serve on a hot dish with a folded
napkin under. Garnish with parsley.
Crab a la Heine. — Pick twelve boiled, hard-shell Crabs into
as large pieces as possible ; mix them in a salad-bowl with
5 breakfast-cupful of sliced celery or shredded lettuce, 1 pinch
of salt, i pinch of pepper, 1 table-spoonful of olive oil, and
H table-spoonfuls of vinegar. Refill six well-cleaned shells
with the salad, and on each one lay 1 good teaspoonful of
mayonnaise sauce ; sprinkle over with chopped hard-boiled egg,
the yolk and white separated, some Crab or lobster coral, and
1 teaspoonful of chopped parsley✪ Crab a la Heine, every article to be used
separately, so that each colour may be distinct. Serve on a
dish with a folded napkin.
Page 506 · 2 recipe records on this page
Presented as published in 1890. 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
Canapes of Crabs. — (1) Cut from a loaf of bread six slices 1in. thick, trim off the crusts and fry the slices to a light brown in a saute-pan with a pat of butter. Remove the lower shell from the upper of a few good Crabs, and with a pointed knife pick out the meat from body and claws ; place the whole of the meat on a plate, season with 1 teaspoonful of salt and 1 saltspoonful of cayenne, and mince up well. Put loz. of butter in a saucepan with half a medium-sized peeled and very finely-chopped onion, and cook over a moderate fire for a few minutes, but do not let the onion brown. Stir in 2 table-
2 p
For details respecting Culinary Processes, Utensils, Sauces, t be., referred to, see under their special heads.
Crabs — continued.
spoonfuls of flour, then 1 gill of broth, add the Crab-meat, cook, and continue stirring for fifteen minutes longer. Turn the whole out into a basin and let it cool. Put 1 tablespoonful of butter into a saute-pan on a hot stove, mix in 1 table-spoonful of flour, and cook very slowly for three minutes ; add 2oz. of grated Parmesan cheese and the same quantity of grated Gruyere cheese ; stir all well together. Turn this also into a basin to cool. Spread a layer of the Crab forcemeat on each slice of toast to 1in. thick. Divide the cheese mixture into six equal parts, roll each part into a ball, place these in the centre, over the layer of the Crab forcemeat, arrange them on a flat dish, . and bake in a brisk oven for five minutes. When ready, remove the dish from the oven and serve at once.
(2) Reduce f pint of good veloute sauce with wineglassful of white wine to a glaze ; season with salt, pepper, and a little cayenne pepper, adding 3 table-spoonfuls of grated Parmesan cheese. Take 1lb. of shelled Crabs, put them into the saucepan, and boil for ten minutes ; remove the pan from the fire and let the preparation cool. Prepare six small oblongs of toasted bread, and with a knife spread some of the mixture smoothly over each slice ; sprinkle well with grated cheese, and brush over lightly with clarified butter. Place them on a baking-dish, bake in a very hot oven for five or six minutes, and serve on a hot dish with a folded napkin under. Garnish with parsley.
Crab a la Heine. — Pick twelve boiled, hard-shell Crabs into as large pieces as possible ; mix them in a salad-bowl with 1/2 breakfast-cupful of sliced celery or shredded lettuce, 1 pinch of salt, i pinch of pepper, 1 table-spoonful of olive oil, and H table-spoonfuls of vinegar. Refill six well-cleaned shells with the salad, and on each one lay 1 good teaspoonful of mayonnaise sauce ; sprinkle over with chopped hard-boiled egg, the yolk and white separated, some Crab or lobster coral, and 1 teaspoonful of chopped parsley, every article to be used separately, so that each colour may be distinct. Serve on a dish with a folded napkin.
Records on this page
Canapes of CrabsCrab a la Heine