Take the meat of some large cooked hard-shell crabs.
Heat two ounces of butter and add one-half a pound of
the crab flakes, toss them over a fire for two minutes,
then add a small cup of cream, and let it boil. Mix a
scant tablespocnful of flour with some butter, stirring it
in to thicken. Let it boil a little longer, then add a
dash of sherry wine, and season with salt and Cayenne
pepper✪ Crab Flakes in Creams. Serve in a covered dish with toast or separately.
Crab flakes may be obtained ready for use from the
fish dealer.
STUFFED CRABS WITH BACON ^
Prepare like the above, but add the yolks of two eggs, and
thicken it a little more. Fill the prepared crab flakes into
clean crab shells, sprinkle over them bread crumbs and
grated Parmesan cheese, also a little butter✪ Stuffed Crabs with Bacon, and bake
to a golden colour. When serving put a small slice of
thin, crisp, broiled bacon on each crab, and serve hot.
CRAB FLAKES MORNAY ^
Stir into one cupful of thick cream sauce, while boiling,
one ounce of grated Parmesan cheese until thoroughly
melted, then add to it one-half a pound of crab flakes.
Season with salt and Cayenne pepper and mix well.
Put it into a metal baking-dish, sprinkle a little more
grated cheese and butter✪ Crab Flakes Mornay over it, and bake in a moderate
oven to a golden colour.
OYSTER CRABS ASTORIA <&
Fry one-half a pint of well-drained oyster crabs for
three minutes in butter over a brisk fire, then put them in
45
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
T
LOUIS' EVERY WOMAN'S COOK BOOK
a stew-pan. Steam three dozen medium-sized Duxbury
clams till cooked, put the soft part of them with the
oyster crabs, add one-half a cup of the clam juice to
them, and let boil. Thicken it a little with flour. Mix
the yolks of two eggs with one-half a gill of cream, stir
into it, also, one ounce of butter and a dash of sherry
wine✪ Oyster Crabs Astoria. Mix well until it thickens. Season highly and
serve with toast.
OYSTER CRABS DEVILLED
Mix one heaping teaspoonful of English mustard with
three tablespoonfuls of Worcestershire sauce. Put one-
half a pint of well-drained oyster crabs into it, and let
it soak for awhile. Take them up without the liquid,
and put them in flour. Sift off the surplus flour and fry
in a very hot, deep fat, using a frying-basket. Before
serving, season with salt mixed with a pinch of Cayenne.
Dish up on folded napkin, and serve brown bread and
butter sandwiches cut very thin, separately.
46
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
1
EGGS
There are hundreds of ways of preparing egg dishes,
but the author intends to give only a few select ones,
suitable for luncheons.
EGGS A LA BENEDICT &£
Split two English muffins in two, toast and butter them.
Have four slices of cooked ham trimmed round and fry
them slightly in butter. Place the ham on the top of
the muffins. Have four poached eggs ready, put them
on the ham, and cover the whole with a Hollandaise
sauce✪ Eggs a la Benedict.
Thick round slices of toast, three inches in diameter,
may be substituted for muffins.
EGGS COQUELICOT <&£ ✪ Eggs Coquelicot
Page 25 · 8 recipe records on this page
Presented as published in 1910. 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
Take the meat of some large cooked hard-shell crabs. Heat two ounces of butter and add one-half a pound of the crab flakes, toss them over a fire for two minutes, then add a small cup of cream, and let it boil. Mix a scant tablespoonful of flour with some butter, stirring it in to thicken. Let it boil a little longer, then add a dash of sherry wine, and season with salt and Cayenne pepper. Serve in a covered dish with toast or separately. Crab flakes may be obtained ready for use from the fish dealer.
STUFFED CRABS WITH BACON ^
Prepare like the above, but add the yolks of two eggs, and thicken it a little more. Fill the prepared crab flakes into clean crab shells, sprinkle over them bread crumbs and grated Parmesan cheese, also a little butter, and bake to a golden colour. When serving put a small slice of thin, crisp, broiled bacon on each crab, and serve hot.
CRAB FLAKES MORNAY ^
Stir into one cupful of thick cream sauce, while boiling, one ounce of grated Parmesan cheese until thoroughly melted, then add to it one-half a pound of crab flakes. Season with salt and Cayenne pepper and mix well. Put it into a metal baking-dish, sprinkle a little more grated cheese and butter over it, and bake in a moderate oven to a golden colour.
OYSTER CRABS ASTORIA <&
Fry one-half a pint of well-drained oyster crabs for three minutes in butter over a brisk fire, then put them in
When Served.
Guests.
Remarks.
T
a stew-pan. Steam three dozen medium-sized Duxbury clams till cooked, put the soft part of them with the oyster crabs, add one-half a cup of the clam juice to them, and let boil. Thicken it a little with flour. Mix the yolks of two eggs with one-half a gill of cream, stir into it, also, one ounce of butter and a dash of sherry wine. Mix well until it thickens. Season highly and serve with toast.
OYSTER CRABS DEVILLED
Mix one heaping teaspoonful of English mustard with three tablespoonfuls of Worcestershire sauce. Put onehalf a pint of well-drained oyster crabs into it, and let it soak for awhile. Take them up without the liquid, and put them in flour. Sift off the surplus flour and fry in a very hot, deep fat, using a frying-basket. Before serving, season with salt mixed with a pinch of Cayenne. Dish up on folded napkin, and serve brown bread and butter sandwiches cut very thin, separately.
When Served.
Guests.
Remarks.
EGGS
There are hundreds of ways of preparing egg dishes, but the author intends to give only a few select ones, suitable for luncheons.
EGGS A LA BENEDICT &£
Split two English muffins in two, toast and butter them. Have four slices of cooked ham trimmed round and fry them slightly in butter. Place the ham on the top of the muffins. Have four poached eggs ready, put them on the ham, and cover the whole with a Hollandaise sauce.
Thick round slices of toast, three inches in diameter, may be substituted for muffins.
EGGS COQUELICOT <&£
Records on this page
Crab Flakes in CreamsStuffed Crabs with BaconStuffed Crabs with BaconCrab Flakes MornayOyster Crabs AstoriaOyster Crabs DevilledEggs a la BenedictEggs Coquelicot