Canapes of Crab

Ingredients

• Take six slices of bread
• fry the slices to a light brown with a pat of butter
• Take the lower shell from a few crabs
• Put one ounce of butter in a saucepan
• mix in one tablespoonful of flour
• add one gill of broth
• add two ounces of grated Parmesan cheese
• the same quantity of grated Gruyere

Method

1. 1

   Fry bread slices, pick crab meat, season, and mince.

2. 2

   Cook onion in butter, add flour and broth, then crab meat.

3. 3

   Prepare cheese mixture and spread on toast, bake, and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 60. The excerpt below is the record exactly as published.

Canapes of Crab Take six slices of bread, cut off the crusts, and fry the slices to a light brown with a pat of butter. Take the lower shell from a few crabs, and pick out the meat from the body and claws; place the meat on a plate, season with salt and pepper, and mince up well. Put one ounce of butter in a saucepan with a chopped onion, cook for a few minutes, but do not let the onion brown. Stir in two tablespoonfuls of flour, then one gill of broth, add the crab meat, cook and continue stirring for fifteen minutes. Have a tablespoonful of butter in a saucepan on a hot stove, mix in one tablespoonful of flour, and cook slowly for three minutes; add two ounces of grated Parmesan cheese, and the same quantity of grated Gruyere

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