Crab a la Bearnaise
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 176. The excerpt below is the record exactly as published.
rnish with parsley in the centre of the dish. Crab ( Crabe ) a la Bearnaise Wash and clean shells and put on stove to get hot. To one cup of the crab meat take two spoons of bearnaise sauce. Fill the hot crab shells. Cover shells with the bearnaise sauce. Decorate with a strip of Spanish pepper all around the crab meat. Garnish with crab claws
Cook this with the app: pantry check, scaling, and the assistant.