The Swedish, French, American cook book

How to Make It. Put one tablespoon crab meat on a fine, selected white lettuce leaf; spread with mayonnaise dressing highly flavored. Decorate with Indian pickles and hard-boiled eggs. Put a slice of hard-boiled egg in the centre and shred the pickles and put them lengthwise from the egg to the bottom of the lettuce, with a strip of Spanish pepper around the egg and on the stem of the lettuce leaf. Serve on round slices of buttered bread, before the soup. Garnish with crab claws and parsley. Crab with Anchovy (Crabe a VAnchois) a la Mazarin One cup cream, three tablespoons dissolved Cox’s gelatine, tea¬ spoon anchovy paste, pepper, salt, crab meat sufficient to fill the moulds, two tablespoons melted butter to each cup of cream, a squeeze of an onion, and a teaspoon lemon juice. How to Make It. Glaze charlotte moulds; decorate with a branch of truffle and line with the cream that has been mixed with the gelatine, pepper, salt, and anchovy paste. When the cream is stiff, fill with the crab that is mixed with the butter, lemon, and onion juice; put more cream on top; leave on ice until ready to serve; dip in warm water; turn out on buttered bread. Garnish with crab claws and parsley. Serve before the soup. Crab with Tomatoes, a la Dr. Quist, for Eight Persons Crabe aux Tomates, ii la Dr. Quist One tomato for each person. Take one cup crab meat, one half teaspoon anchovy paste, a squeeze of onion, a pinch of mustard, pepper, salt, two tablespoons thick mayonnaise dressing, two tablespoons whipped cream, teaspoon lemon juice. How to Make It. Mix mayonnaise dressing, cream, lemon juice, onion juice, pepper, salt, and mustard; add the crab meat. Put tomatoes in hot water; remove the skin carefully; cut a little hole at the top and scoop out the inside, leaving just a thin shell. Roll in fine-chopped parsley; fill each tomato with the crab meat; decorate with whipped cream and truffles on top. Serve on round pieces of buttered bread. Garnish with crab claws and parsley. Serve very cold before the soup. Crab ( Crabe ) a la Charlotte One cup whipped cream, three tablespoons dissolved Cox’s gelatine, two cups crab meat, one teaspoon anchovy paste, two tablespoons mayonnaise dressing. How to Make It. Glaze charlotte moulds with aspic; line with whipped cream; mix the three tablespoons gelatine to the cup of cream; pepper, salt, and line the moulds. Mix anchovy paste and mayonnaise dressing and add to the crab meat; fill each mould; put little more of the cream on top. Leave in the icebox until ready to serve. Dip the moulds in lukewarm water; turn out on buttered bread. Garnish with parsley and crab claws. Serve before the soup. Crab Cutlet a la Waldorf, for Six to Eight Persons Cdtelette de Crabe, a la Waldorf Twocups crab meat, two tablespoons dissolved Cox’s gelatine, one half cup whipped cream, juice of one half lemon, salt and pepper.