Secure a dozen of large hard-shell crabs; put them in hot water and cook them for about eighteen minutes; leave in the water until they begin to get cold. Open them and take out all the meat, also the roe and fat; measure the meat; to three cups of the meat take one and a half cups of fresh bread crumbs made from stale bread; mix it lightly with the crabs. Take one cup of cream sauce, three spoons of cream, three spoons of American cheese; mix that with yolks of three eggs; add the crabs and bread crumbs to it; flavor it with cayenne pepper and salt, also a teaspoon of Worcestershire sauce and the juice of an onion✪ Crab Souffle a la New York. When it is all mixed, beat up the whites of the eggs to a stiflF meringue; add this gently to the mixture. Fill it in a glass casserole dish; on top sprinkle with bread crumbs and cheese mixed; put it into the oven in boiling hot water and bake, time about thirty minutes. Place it on a platter that holds a paper doily or napkin if a casserole case is not at hand; garnish all around the casserole with the large lobster claws and parsley. Serve it with a supreme sauce flavored with Sauterne if such is at hand and the fat from the crabs. This dish is served as an entree for lunch or dinner. If fresh crabs are not obtainable three cups of crab flakes can be used in place of the fresh crabs. Crab in Shell with Green Pepper a la Blanche Crabes en Coquille aux Piments a la Blanche Secure one dozen of hard-shell crabs; cook them for twenty minutes; leave in the juice until cold. When cold open the shell; take out the meat; rinse the crab free from sand; remove the fluffy part of the crab and pick out all the meat carefully free from shell. Measure the crab meat by the cup; to each cup of crab meat put three tablespoons of Tomato Mayonnaise Sauce a la Blanche; mix and fill the shells that have been selected all even size. Spread some more dressing on the top; sprinkle them in the center with truffles and all around the shell put a row of finely chopped green pepper. Arrange them in the form of a ring on a platter with point in and point out and in between each shell raise one of the large crab claws; garnish with parsley in the center. This dish is served as a cold fish entree for dinner or lunch. Copyright, 1924, by Mrs. Ericsson Hammond STUFFED SMELTS WITH GREEN PEPPER A LA FLORENCE Copyright, 1924, by Mrs. Ericsson Hammond SHRIMP SALAD A LA ANGLAISE MRS. ERICSSON HAMMOND’S COOK BOOK 111 Stuffed Smelts with Green Pepper a la Florence Eper Ians farcis aux Piments a la Florence ✪ Stuffed Smelts with Green Pepper a la Florence

AI-modernized reading of the original text

Secure a dozen of large hard-shell crabs; put them in hot water and cook them for about eighteen minutes; leave in the water until they begin to get cold. Open them and take out all the meat, also the roe and fat; measure the meat; to three cups of the meat take one and a half cups of fresh bread crumbs made from stale bread; mix it lightly with the crabs. Take one cup of cream sauce, three spoons of cream, three spoons of American cheese; mix that with yolks of three eggs; add the crabs and bread crumbs to it; flavor it with cayenne pepper and salt, also a teaspoon of Worcestershire sauce and the juice of an onion. When it is all mixed, beat up the whites of the eggs to a stiff meringue; add this gently to the mixture. Fill it in a glass casserole dish; on top sprinkle with bread crumbs and cheese mixed; put it into the oven in boiling hot water and bake, time about thirty minutes. Place it on a platter that holds a paper doily or napkin if a casserole case is not at hand; garnish all around the casserole with the large lobster claws and parsley. Serve it with a supreme sauce flavored with Sauterne if such is at hand and the fat from the crabs. This dish is served as an entree for lunch or dinner. If fresh crabs are not obtainable three cups of crab flakes can be used in place of the fresh crabs. Crab in Shell with Green Pepper a la Blanche Crabes en Coquille aux Piments a la Blanche Secure one dozen of hard-shell crabs; cook them for twenty minutes; leave in the juice until cold. When cold open the shell; take out the meat; rinse the crab free from sand; remove the fluffy part of the crab and pick out all the meat carefully free from shell. Measure the crab meat by the cup; to each cup of crab meat put three tablespoons of Tomato Mayonnaise Sauce a la Blanche; mix and fill the shells that have been selected all even size. Spread some more dressing on the top; sprinkle them in the center with truffles and all around the shell put a row of finely chopped green pepper. Arrange them in the form of a ring on a platter with point in and point out and in between each shell raise one of the large crab claws; garnish with parsley in the center. This dish is served as a cold fish entree for dinner or lunch. Copyright, 1924, by Mrs. Ericsson Hammond STUFFED SMELTS WITH GREEN PEPPER A LA FLORENCE Copyright, 1924, by Mrs. Ericsson Hammond SHRIMP SALAD A LA ANGLAISE Stuffed Smelts with Green Pepper a la Florence Eper Ians farcis aux Piments a la Florence

Records on this page

Crab in Shell with Green Pepper a la BlancheCrab Souffle a la New YorkStuffed Smelts with Green Pepper a la Florence

Mrs. Ericsson Hammond's salad appetizer cook book...