Crab Forcemeat

Ingredients

• one ounce of butter
• half a medium-sized, sound, peeled, and very finely chopped-up onion
• two tablespoonfuls of flour
• one gill of broth
• a tablespoonful of good butter
• two ounces of grated Parmesan cheese
• the same quantity of grated Swiss cheese
• a layer of crab forcemeat on each toast

Method

1. 1

   Place butter in a saucepan with finely chopped onion.

2. 2

   Cook for two minutes without browning.

3. 3

   Add flour, stirring for two minutes; then add broth and cook for five minutes.

4. 4

   Add crab-meat and cook for fifteen minutes, stirring occasionally.

5. 5

   Let cool.

6. 6

   In another pan, melt butter, mix in flour, and cook slowly for three minutes.

7. 7

   Add cheeses and mix well.

8. 8

   Spread crab forcemeat on toast, shape cheese into balls, place on top, and bake in a brisk oven for five minutes.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 149. The excerpt below is the record exactly as published.

half a medium-sized, sound, peeled, and very finely chopped-up onion. Cook on a moderate fire for two minutes, being very careful not to let get brown. Add two tablespoonfuls of flour, stirring constantly for two min- utes; then add one gill of broth, stir well again for five minutes while slowly cooking. Add now the crab-meat, and cook for fifteen minutes more, lightly stirring with a wooden spoon once in a while. Transfer it into a vessel, and let cool for fifteen minutes. Place a tablespoonful of good butter in a sautoire on a hot stove, mix in well together one table- spoonful of flour, and cook very slowly for three minutes. Add two ounces of grated Parmesan cheese, and the same quantity of grated Swiss cheese; stir all well together. Then place in a vessel and let cool. Place a layer of crab forcemeat on each toast a quarter of an inch thick. Divide the prepared cheese, etc., into six equal parts, giving them a ball-shaped form two inches in diameter Arrange them over the layer of the crab forcemeat right in the centre. Place them on a silver dish, and bake in a 14 2IO THE TABLE. brisk oven for five minutes. Then take out from the oven, and send to the table in the same dish. 392. Scallops Brestoise. — Blanch in one ounce of butter

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