Crab Cocktail, Victor

Ingredients

• a boiled crab
• three-quarters of a cup of tomato ketchup
• a teaspoonful of Worcestershire sauce
• two tablespoonfuls of tarragon vinegar
• a good pinch of freshly-ground pepper

Method

1. 1

   Chill the crab, remove the meat without breaking it.

2. 2

   Mix with sauce made from ketchup, Worcestershire sauce, tarragon vinegar, and pepper.

3. 3

   Fill cocktail glasses with the mixture and serve on ice.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 65. The excerpt below is the record exactly as published.

Crab cocktail, Victor Boiled eggs Broiled shad roe, ravigote Buttered toast Tripe saute, Lyonnaise English breakfast tea Chateau potatoes Escarole salad Caroline cake Coffee DINNER Clam chowder, Boston style Fillet of sole, under glass Roast chicken Julienne potatoes Asparagus, Hollandaise Baked Alaska Coffee Broiled shad roe, ravigote. Broil the roe, place on a platter, and cover with a sauce made by mixing one-half cup of maitre d'hotel sauce with two chopped vinegar pickles and one teaspoonful of French mustard. Fillet of sole under glass. Cut the fillets into pieces two inches square. Into a buttered shirred egg dish put a piece of toast ; on top of this place the fish, season with salt and pepper, put three fresh mushroom heads on each portion of fish, add a piece of butter about the size of an egg, and over all squeeze the juice of half a lemon, and sprinkle with finely-chopped parsley. Cover with a glass cover, such as used for mushrooms, put in a moderate oven and cook for twenty minutes ; being careful that the oven is not hot enough to burn the toast. Then take from the oven, pour veloute sauce and a spoonful of white wine over each portion, and return, to cook for another five minutes. Any other fish may be substituted for sole, if desired. Clam chowder, Boston style. Put fifty clams, with their liquid, into a saucepan and boil for three minutes. Then set the clams aside, strain the broth and return to the fire. Chop fine, a medium-sized onion, and cut into dice four slices of salt pork. Put a piece of butter into a pan, and fry the pork and onion until light brown in color; stir in two tablespoonfuls of flour and cook thoroughly, add the clam juice, a half pint of rich soup stock, and the same amount of cream, a couple of diced potatoes, and a bit of thyme if the flavor is liked. Cook for about ten minutes. Chop the clams, and add last of all, as they do not require much cooking. Just before serving add a few hard crackers broken into bits. Crab cocktail, Victor. Place a boiled crab on ice and chill thoroughly, then remove the meat, taking care not to break the pieces more than neces- sary. Make a sauce with three-quarters of a cup of tomato ketchup, a tea- spoonful of Worcestershire sauce, two tablespoonfuls of tarragon vinegar, and a good pinch of freshly-ground pepper

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