Canape Lorenzo

Ingredients

• six slices of American bread
• half an ounce of butter
• eighteen hard-shelled crabs
• a tablespoonful of salt
• a saltspoonful of red pepper
• one ounce of butter
• half a medium-sized, sound, peeled, and very finely chopped-up onion
• two tablespoonfuls of flour
• one gill of broth
• two ounces of grated Parmesan cheese
• the same quantity of grated Swiss cheese

Method

1. 1

   Cut out six slices of American bread, pare off the crust, and fry in butter until light brown.

2. 2

   Boil crabs in salted water for twelve minutes, cool, and remove meat.

3. 3

   Season crab meat with salt and red pepper.

4. 4

   Cook onion in butter, add flour, then broth, and cook.

5. 5

   Add crab meat and cook for fifteen minutes.

6. 6

   Cool, then mix with butter and flour, add cheeses, and form into balls.

7. 7

   Place on crab forcemeat on toast and bake for five minutes.

As published

This recipe was extracted from Kirmess cook book (1907), page 42. The excerpt below is the record exactly as published.

CANAPE LORENZO. Filippini, (Delmonico's.) Cut out from an American bread six slices, the width of the bread, one-quarter of an inch in thickness ; neatly pare off the crust, fry them in a pan with half an ounce of butter, so as to have them of a light brown color. Boil eighteen hard-shelled crabs in salted water for twelve minutes, remove them, and let cool until they can be handled with bare hands; then remove the up- per shell, and with' the aid of a pointed knife pick out 106 KIRMESS COOK BOOK. all the meat; crack both claws^ pick the meat out also; place the meat on a plate^ season with a tablespoonful of salt and a saltspoonful of red pepper. Place one ounce of butter in a saucepan with half a medium-sized, sound, peeled, and very finely chopped-up onion. Cook on a moderate fire for two minutes, being very careful not to let get brown. Add two tablespoonfuls of flour, stir- ring constantly for two minutes; then add one gill of broth, stir well again for five minutes while slowly cooking. Add now the crab meat, and cook for fifteen minutes more, slightly stirring with a wooden spoon once in a while. Transfer it into a vessel, and let cool for fifteen minutes. Place a tablespoonful of good but- ter in a sautoire on a hot stove, mix in well together one tablespoonful of flour, and cook veiy slowly for three minutes. Add two ounces of grated Parmesan cheese, and the same quantity of grated Swiss cheese

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