Bouchees of Oyster Crabs

Ingredients

• six small pates of puff-paste
• half a pint of oyster crabs
• two tablespoonfuls of sherry wine
• a quarter of a cup of cream
• a heaping teaspoonful of flour
• two ounces of butter
• the yolks of two eggs
• a dash of brandy
• season with salt
• season with cayenne

Method

1. 1

   Fry the oyster crabs in butter until bright red.

2. 2

   Moisten with sherry and simmer.

3. 3

   Add cream, then stir in flour mixed with butter and egg yolks.

4. 4

   Stir until thickened, add brandy, salt, and cayenne.

5. 5

   Fill pates, cover, and serve on napkins garnished with parsley.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 15. The excerpt below is the record exactly as published.

BOUCHEES OF OYSTER CRABS ^5 Prepare six small pates of puff-paste, known in French as " Bouchees." Fry half a pint of oyster crabs in butter until they become a bright red colour. Moisten them with two tablespoonfuls of sherry wine, and let them simmer for a few minutes. Add a quarter of a cup of cream, and when it comes to a boil stir into it a heaping teaspoonful of flour, previously mixed with two ounces of butter and the yolks of two eggs. Stir gently until it thickens, and then add a dash of brandy and season with salt

Cook this with the app: pantry check, scaling, and the assistant.