Crab Flakes en Coquille

Ingredients

• 2 C. crab meat
• 2 T. butter
• 2 T. flour
• 1/2 C. stock
• 1/4 C. milk
• 1 T. onion sauce
• 1 egg yolk
• 1/4 t. salt
• 1-16 t. pepper
• f. g. paprika
• 1 tsp. lemon juice

Method

1. 1

   Mix butter, add onion juice, flour, stock and lemon juice.

2. 2

   Cook five minutes, add cream in which egg yolk has been beaten, add crabs.

3. 3

   Place in shells, cover with crumbs, and bake until crumbs are brown.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 32. The excerpt below is the record exactly as published.

CRAB FLAKES EN COQUILLE. 2 C. crab meat 2 T. butter 2 T. flour y2 C. stock *4 C. milk 1 T. onion sauce 1 egg yolk 1/4 t. salt 1-1G t. pepper f. g. paprika 1 tsp. lemon juice Mix butter, add onion juice, flour, stock and lemon juice. Cook five minutes, add cream in which egg yolk has been beaten, add crabs. Place in shells, cover with crumbs, and bake until crumbs are brown. OYSTERS IN BROWN SAUCE. 1 pt. oysters 1 C. oyster liquor 1 slice onion 2 slices carrot y2 t. salt y2 C. milk 1 T. butter 5 T. flour 1-16 t. cayenne Scald oysters in liquor and drain. Saute onion and carrot in but- ter, add flour, and seasonings, cook until brown, add oyster liquor, strain over oysters, serve on points of toast. STUFFED FILLET OF HALIBUT. Cut halibut into 1% inch strips. Sprinkle with salt and pepper. Roll and insert toothpick to hold firm. Crumb, egg and crumb, then fry in deep fat. CURRIED SHRIMPS. iy2 T. butter 1 can shrimps % t. curry powder 1V2 C. stewed and strained toma- iy2 T. flour toes 2 T. chopped onion browned in y2 t. salt butter i/8 t. pepper 1-16 t. paprika Melt butter, brown onion, add flour and curry powder, tomato slowly. When thickened, add shrimps cut in small pieces. Season, serve in timbals. CREAMED OYSTERS. 2 C. oysters 2 T. butter 1 T. lemon juice 2 T. flour 2 eggs y2 C. cream or milk 1 C. chopped celery 58 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Melt butter, add oysters, cook one minute. Eemove oysters, make sauce of other ingredients, adding eggs and oysters last. Serve in timbale cases. CEEAMED SHRIMPS. 2 C. shrimps cut in small pieces 2 T. butter !/4 C. milk or cream % C. chicken stock 1 egg !/4 t. salt 1-16 t. pepper

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