How to Make It. Put the oysters on the stove in their own
liquid, with the juice of a half lemon, pepper and salt; let them
come to a boil [but be careful not to cook them]. Leave in the
juice until cold and then place the oysters on a platter, the thin part
in and the fat part out, joining them together, forming them round.
Pick and rinse the oyster crabs, put them in a frying basket and
dip them in deep smoking hot Mazola Oil. Cut out the bread with
a round patty cutter and spread them with part of the cheese and
butter that have been mixed with the anchovy paste; put the
oysters in the center of each sandwich and all around decorate
with the oyster crabs one resting a trifle on the other; the rest
of the cheese and butter put in a paper bag that holds a small
tube and decorate on the oysters in circles. Arrange them in the
form of a ring on a platter and garnish with lemon dipped in pars¬
ley all around, and in the center put parsley. Serve before the
soup.
Oyster Crab with Cream Cheese a la Gloria
Crabe d’huitre au Fromage a la Gloria
For six sandwiches take two tablespoonfuls of Philadelphia cream
cheese and one tablespoonful of butter. First stir the butter until
smooth, then add the cheese, cayenne pepper, and a tablespoonful of
whipped cream; put it in a paper bag that holds a leaf or ribbon
tube. Slice bread and cut it out with a round patty cutter; spread
it with butter that has been mixed with some anchovy paste✪ Oyster Crab with Cream Cheese a la Gloria.
Decorate across each sandwich, making a ribbon beginning at one
side and then one opposite on the other side, then one on each side
of that leaving room between for the fried oyster crabs. The
sandwich must contain four ribbons and three rows of oyster crabs;
put the oyster crabs down on a bias one resting a trifle on the other.
Arrange them in the form of a ring on a platter and in between each
put a small clift of lemon that has been dipped in chopped parsley
or truffles; in the center garnish with parsley. Serve before the
soup.
18 MRS. ERICSSON HAMMOND’S COOK BOOK
Oyster Crab with Cream Cheese a la Octavia
Crabe d’huitre au Fromage £ l’Octavia
Six slices of bread, one quarter pound of Philadelphia cream
cheese, one quarter pound of oyster crabs, one teaspoonful of an¬
chovy paste, two tablespoonfuls of butter, cayenne pepper and
salt✪ Oyster Crab with Cream Cheese a la Octavia.
How to Make It. Stir the butter to a cream; add the cheese
carefully so it does not curdle; season with cayenne pepper and a
little salt, then add one spoon of whipped cream; put it in a paper
bag that holds a leaf tube. Cut the bread out in round slices with
a round patty cutter; spread it with the cheese and anchovy paste
mixed. Mark the sandwiches out in six parts leaving a space in
the center; decorate on each mark by waving the cheese to the sides
making a border, place in between the cheese the oyster crabs
that have been fried and are cold. Arrange them in the other spaces
beginning with one to the center, then two, three, four, and then
five according to the size of the sandwich, one resting a trifle on
the other. In the center place a round slice of truffle, that has
been glazed by dipping it into the aspic; sprinkle the oyster crabs
on the sandwich with a little lemon juice.
Page 12 · 2 recipe records on this page
Presented as published in 1924. 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
How to Make It. Put the oysters on the stove in their own liquid, with the juice of a half lemon, pepper and salt; let them come to a boil [but be careful not to cook them]. Leave in the juice until cold and then place the oysters on a platter, the thin part in and the fat part out, joining them together, forming them round. Pick and rinse the oyster crabs, put them in a frying basket and dip them in deep smoking hot Mazola Oil. Cut out the bread with a round patty cutter and spread them with part of the cheese and butter that have been mixed with the anchovy paste; put the oysters in the center of each sandwich and all around decorate with the oyster crabs one resting a trifle on the other; the rest of the cheese and butter put in a paper bag that holds a small tube and decorate on the oysters in circles. Arrange them in the form of a ring on a platter and garnish with lemon dipped in parsley all around, and in the center put parsley. Serve before the soup.
Oyster Crab with Cream Cheese a la Gloria
Crabe d’huitre au Fromage a la Gloria
For six sandwiches take two tablespoonfuls of Philadelphia cream cheese and one tablespoonful of butter. First stir the butter until smooth, then add the cheese, cayenne pepper, and a tablespoonful of whipped cream; put it in a paper bag that holds a leaf or ribbon tube. Slice bread and cut it out with a round patty cutter; spread it with butter that has been mixed with some anchovy paste. Decorate across each sandwich, making a ribbon beginning at one side and then one opposite on the other side, then one on each side of that leaving room between for the fried oyster crabs. The sandwich must contain four ribbons and three rows of oyster crabs; put the oyster crabs down on a bias one resting a trifle on the other. Arrange them in the form of a ring on a platter and in between each put a small clift of lemon that has been dipped in chopped parsley or truffles; in the center garnish with parsley. Serve before the soup.
Oyster Crab with Cream Cheese a la Octavia Crabe d’huitre au Fromage £ l’Octavia
Six slices of bread, one quarter pound of Philadelphia cream cheese, one quarter pound of oyster crabs, one teaspoonful of anchovy paste, two tablespoonfuls of butter, cayenne pepper and salt.
How to Make It. Stir the butter to a cream; add the cheese carefully so it does not curdle; season with cayenne pepper and a little salt, then add one spoon of whipped cream; put it in a paper bag that holds a leaf tube. Cut the bread out in round slices with a round patty cutter; spread it with the cheese and anchovy paste mixed. Mark the sandwiches out in six parts leaving a space in the center; decorate on each mark by waving the cheese to the sides making a border, place in between the cheese the oyster crabs that have been fried and are cold. Arrange them in the other spaces beginning with one to the center, then two, three, four, and then five according to the size of the sandwich, one resting a trifle on the other. In the center place a round slice of truffle, that has been glazed by dipping it into the aspic; sprinkle the oyster crabs on the sandwich with a little lemon juice.
Records on this page
Oyster Crab with Cream Cheese a la GloriaOyster Crab with Cream Cheese a la Octavia