Canape Lorenzo

Ingredients

• 1 large crab (cut in large pieces)
• 1 loaf of stale bread
• 1 pt. of cream
• 4 hard boiled eggs
• 1 large tablespoon butter
• I tablespoon flour
• % cup grated cheese (Parmesan)
• 2 tablespoons butter
• salt
• tabasco
• paprika
• chopped parsley

Method

1. 1

   Cut bread into quarters, scoop out centers to form cups, and toast.

2. 2

   Simmer onions in butter, add flour, cream, eggs, and crab.

3. 3

   Fill cups and top with cheese, butter, parsley, and paprika.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 13. The excerpt below is the record exactly as published.

ge tablespoon butter and 1 tablespoon flour, browned together. 'Scrape In a little onion, 3 or 4 cloves, and a few drops of Worcester- shire sauce. To this add a can of tomatoes strained, or an equal amount of fresh cooked ones, 1 lb. of picked shrimps, a small wine glass of white wine, add a teacup of sweet cream with a pinch of soda in it. Cook all together 20 minutes. CREAM SHRIMPS — Mrs. Thos. S. Bonneau. 1% cups rich milk, % cup of tomatoes (ptrained) ; season with "cayenne pepper and butter; thicken with flour. 35c shrimps will an- swer for six persons. Serve on toast. CREAMED CRAB OR SHRIMPS— ^Mrs. W. F. Jones. 1 large picked crab or 1 pt. of picked shrimps, 1 cup of cream, % cup of milk, 1 heaping tablespoon flour, 1 teaspoon salt, dash each of cayenne and tabasco, 1 tablespoon butter, and a few drops of Worcest- ershire if desirable. Put the cream on the stove with the crab or shrimps in it. Stir the flour into the milk and add when the cream is hot; then the other ingredients, and when well cooked put into seven individual shells; roll one cracker to dust over the top, and put some butter in center. Bake until brown. The shells can be filled the day before they are haked, if kept in a cool place. DEVILED CRAB — Mrs. Oge. Clean and shred a crab; add to it 3 tablespoons melted .butter, % cup of clear soup stock, salt, a little redi and black pepper; the crumbs from the inside of a milk loaf, using no crust, and 3 tablespoons of thick, sweet cream. Put all in shells and bake until a light brown, for about 20 minutes. DEVILED CRAB — Mrs. Thos. S. Bonneau. One crab shredded (%' lemon, juice) 1 teaspoon mustard, 3 teaspoons oil, 1 teaspoon curry, 1 teaspoon milk, salt to taste. Rub piece of garlic on clam shells (large shells) bake ten minutes. Roll crackers on top and thin slice of lime laid over crackers; put red pepper over lime and crackers, then bake long enough to warm; if crabs are fat, not so much oil. CANAPE LORENZO— (Helen Walker. ' (Will serve four). 1 large crab (cut in large pieces) 1 loaf of stale bread, 1 pt. of cream, 4 hard boiled eggs, 1 finely chopped onion, 1 large tablespoon butter, I tablespoon flour %' cup grated cheese (Parmesan) 2 tablespoons but> ter, salt, tabasco, paprika, chopped parsley

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