Crab à la Française
From The Landmarks club cook book, 1903
Serves 3
The cream sauce is made with melted butter and flour, adding milk until moderately thick.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 22. The excerpt below is the record exactly as published.
CRAB A LA FRAN9AISE. Place a layer of crab in a baking dish, or ramekins, spread over it a little home-made mustard, a little cayenne pepper, some chopped parsley, and a little salt. Then pour over the FISH. 31 first layer enough cream sauce to cover. Then another layer of crab until the dish is filled. Sift some cracker crumbs over the top. Put some bits of butter
Cook this with the app: pantry check, scaling, and the assistant.