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
• half a medium-sized, sound, peeled, and very finely chopped-up onion
• two tablespoonfuls of flour
• one gill of broth

Method

1. 1

   Cut bread into slices, fry in butter until light brown.

2. 2

   Boil crabs, cool, and remove meat.

3. 3

   Season crab meat with salt and red pepper.

4. 4

   Cook onion in butter, add flour, then broth.

5. 5

   Combine with crab meat and serve on fried bread.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 149. The excerpt below is the record exactly as published.

Canape Lorenzo. — 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 sautoire 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 upper shell, and with the aid of a pointed knife pick out 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, stirring constantly for two min- utes; then add one gill of broth

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