Americandinner
Crab Balls
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.
two ounces of fine breadcrumbs, one ounce of butter, and a whole egg. Put this mixture into a mortar and pound it till quite smooth ; add a tea- spoonful of anchovy sauce and a large table-spoonful of cream, roll into balls the size of a golf-ball, egg and crumb, and fry in boiling fat. Dish in pyramids with fried parsley and lemon croutons. Crab a la Twentieth Century Make a panada with the meat of a crab, two yolks of egg, and a gill of cream ; also make a savoury custard with two eggs, half a pint of cream, and a small shalot. Put some of the crab panada into a mould ; put on ice, then place on a layer of custard and put on ice again ; add more crab panada and more custard till the mould is full. Return it to the refrigerator, and, when sufficiently iced, turn out with shredded cucumber over it and with mayonnaise sauce round it. (See Plate III.) Crab a la Transvaal Line a plain round mould with pale-green aspic jelly. Slice a cucumber in slices a quarter of an inch thick and about the size of a florin, and cover them with aspic cream. Cut a small crescent-shaped piece of truffle and place on the centre of each slice, put on ice till well frozen. Pound the flesh of a 2 2 COOKERY A LA MODE crab, season with a little Nepaul pepper and a dessert- spoonful of anchovy sauce. Mix in with this half a pint of whipped aspic and whipped cream, colour with a little cherry-red colouring and some pounded lobster coral ; put on ice, and when cold stamp it out in slices the size of a florin. Arrange the cucumber and crab alternately in layers round the mould and fill in the centre with an iced salad of lettuce, cucumber cut into pea-shape, truffles, capers, tomatoes, fillets of anchovy and some cockscombs. Cover with mayon- naise dressing, and sprinkle with lobster coral. (See Plate III.) Egg Baskets aux Huitres Take as many eggs as required, boil them hard and cut them in halves longways ; remove the yolks and pound them in a mortar with two dozen cooking oysters, some rich white sauce, in which a dessert- spoonful of lemon has been mixed and a tea-spoonful of anchovy sauce
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Cook this with the app: pantry check, scaling, and the assistant.