Crab a la Francaise

Ingredients

• 1 crab
• 2 or 3 ozs. butter
• Saltspoonful of cayenne
• Tablespoonful tomato sauce
• 1/2 cupful of white sauce
• Juice of a lemon

Method

1. 1

   Pick the flesh from the crab, squeeze lemon over it, sprinkle cayenne, and put into a saucepan with butter, white sauce, and tomato sauce.

2. 2

   Allow to boil.

3. 3

   Serve on toast.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 22. The excerpt below is the record exactly as published.

h a cupful of white sauce, cayenne and salt to taste, and a • little lemon ; put into the scalloped shells or patty pans, cover with breadcrumbs and a little butter, and bake until brown, or brown with salamander. Crabs, I07~CEAB MAYONNAISE. 1 crab 1 lettuce A cupful mayonnaise And garnishing 2 hard-boiled eggs Eew capers. Mode. — Pick the crab, put into the centre of a salad bowl, then fill around with broken lettuce, not too small. Pour over the mayonnaise (recipe found among the salad dressings), chop up a couple of hard-boiled eggs and a few capers, and sprinkle over the top. 108_CEAB QUENELLES. Flesh of 1 crab 2 ozs. butter 2 ozs. breadcrumbs 1 tablespoonful of anchovy 4 eggs sauce A little cayenne Juice of J a lemon Salt and pepper. Mode. — Take the meat of a good-sized crab, break it very small and mix with two ounces of butter and as many of breadcrumbs (which have been soaked in water and wrung in a cloth), season with cayenne, lemon, nutmeg, and a tablespoonful of anchovy sauce, add two eggs and yolk of one, and mix thoroughly over the fire. Let the mixture become cold, then shape into neat balls, dip into well beaten egg and breadcrumbs and fry in boiling fat. Serve with fresh parsley. 109— CEAB ENTEEE. Flesh of 1 female crab 1 cupful breadcrumbs Lemon peel 1 teaspoonf ul of mixed 1 egg herbs Butter. Mode.— Get a good female crab, take out all the meat, put the coral on one side, pound the meat in a mortar, add one cupful of fine breadcrumbs and grated peel of a small lemon, a little nutmeg, a teaspoonful of mixed herbs, salt and pepper to taste. Bind the mixture Crabs, with a well-beaten egg, moisten with cream, butter some dariole moulds and fill. Bake for fifteen minutes and turn out, garnish with coral rubbed through a sieve. Rot or may be cold for supper. llO—CEAB A LA FEANCAISE. 1 crab 2 or 3 ozs. butler Saltspoonf ul cayenne Tablespoonful tomato sauce J cupful of white sauce Juice of a lemon Mode. — Pick the flesh from the crab, over it squeeze the lemon, sprinkle the cayenne and put it into a saucepan with the butter, white sauce and tomato sauce ; allow all to boil. Serve on toast either as an entree or savoury. 111— DEVILLED CEAB, 1 crab 1 oz. butter Cayenne and salt Tablespoonful curry powder Tablespoonful Worcester- ^ a cupful of white sauce shire sauce Mode. — Pick the flesh from the crab, put the butter into a saucepan with a little cayenne and salt, add the curry powder and sauce ; add the white sauce, and, when boiling, add the crab. Serve with rice. 112— CEAB CEOQUETS. 1 crab 2 boiled potatoes 1 cupful breadcrumbs 2 eggs Cayenne and salt Boiling fat Butter. Mode. — ^Pick the flesh from the crab, mash up the potatoes with a teaspoonful of butter, salt and a little cayenne, a teaspoonful of chopped parsley and half the breadcrumbs previously soaked in milk ; beat up one of the eggs and mix all well together ; form in nice balls, dip in egg and breadcrumbs, and fry a nice golden brown. Crabs, 113— CHAB PATTIES. Some puff paste 1 oz. butter 1 female crab 1 tablespoonful of gravy 1 teaspoonful of anchovy A little cayenne and salt sauce 1 teaspoonful lemon juice Mode. — Prepare the puff paste the same as you do for oyster patties ; take the crab (already boiled), pick all the meat from it and chop it ver}^ fine, put it into a stew- jDan with the spawn or coral (which has previously been pounded in a mortar until quite smooth), butter, anchovy sauce, gravy, lemon juice, cayenne and salt, and a table- spoonful of water. Let it stew for five minutes, then fill the patties with it. 114— POTTED CEAB. 1 female crab 2 ozs. of butter Saltspoonful cayenne Ju

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