Crab in Pastry Baskets a la Hollandaise

Ingredients

• one cup of crab meat
• half cup of rich hollandaise sauce
• little pastry basket from puff paste
• fill with beans
• garnish with parsley
• garnish with lemon

Method

1. 1

   Make pastry baskets from puff paste and bake with beans.

2. 2

   Fill with crab meat mixed with hollandaise sauce, add a teaspoon of hollandaise on top, and insert handles.

3. 3

   Garnish with crab claws, parsley, and lemon.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 176. The excerpt below is the record exactly as published.

rnish with parsley in the centre of the dish. Crab ( Crabe ) a la Bearnaise Wash and clean shells and put on stove to get hot. To one cup of the crab meat take two spoons of bearnaise sauce. Fill the hot crab shells. Cover shells with the bearnaise sauce. Decorate with a strip of Spanish pepper all around the crab meat. Garnish with crab claws and parsley. Serve for luncheon or dinner. Crab (Crabe) a la Hollandaise Wash and clean shells and put in water on stove to get hot. To one cup of the crab meat take two spoons of hollandaise sauce. Fill the hot crab shells. Cover with the hollandaise sauce. Deco¬ rate with a strip of Spanish pepper all around the crab meat. Gar¬ nish with crab claws and parsley. Serve for luncheon or dinner. THE SWEDISH, FRENCH, Crab Mousse ( Mousse de Crabe) a la Hammond Cook small cup of rice in three cups water with a little pinch of salt about twenty-five minutes; let it simmer very slowly — well covered; stir the rice while cooking. Then add one cup milk and a piece of butter and let it simmer from ten to fifteen minutes. When well done the rice should be cooked quite dry, but soft; add to that two cups shredded crab meat; mix well wfith two spoons of cream and some butter. Fill a ring mould that has been well buttered, decorated with Spanish pepper and some chopped parsley; let stand until cold. When cold, and ready to use, put in hot water (do not cover); leave in oven from eight to ten minutes; turn out and serve with a rich hollandaise sauce in the centre. Garnish all around with the large crab claws that have been washed and polished. Fish entree for lunch or dinner. Crab Cutlet ( Cotelette de Crabe ) a la Bearnaise To one and a half cups crab meat take three tablespoons very thick cream sauce, pepper and salt, one tablespoon sherry, bread crumbs and one egg. First cook crab eighteen minutes; leave in water until cold; then carefully remove the meat, free from shells. Measure a cup and a half of the crab; add the cream sauce flavored with sherry; add it to the crab while hot; put tablespoonfuls on a platter and, when it begins to get cold, shape in cutlets. Leave until cold; then roll in egg and bread crumbs; fry in boiling hot fat. Arrange on a platter. Serve with a bearnaise sauce in baskets made of lemon or half tomatoes. Garnish with crab claws and parsley. Serve for luncheon or dinner. Crab Mousse ( Mousse de Crabe) a la James Gilliland To one cup crab meat add whites of two eggs, three spoons cream sauce, little squeeze of an onion, pepper and salt to taste. First cook crab fifteen to eighteen minutes; leave in water until cold; then carefully remove the meat, free from shells. Shred the meat. Mix crab meat, eggs, cream sauce, onion juice, pepper, and salt. Butter a ring mould well and decorate with strips of cooked carrots across and then daisies and branches . (or any design wished) of truffles. Fill the mould; hammer it down against the table so that it is well packed; put in a pan of hot water; cook from eighteen to twenty-five minutes in a slow oven— uncovered. When done, turn out and serve with a hollandaise sauce in the centre. Garnish with the claws, parsley, and lemon all around. AMERICAN COOK BOOK 121 Timbale of Crab ( Crabe en Timbale ) a la Hollandaise [See recipe: Mousse of Crab a la James Gilliland.] Butter timbale cups well with good butter and decorate with truffles and cooked carrots any design desired; fill with the crab mousse; cook in hot water in the oven from sixteen to eighteen minutes — uncovered. When done, turn out on a platter and serve with a hollandaise sauce all around. Garnish with the claws, parsley, and lemon. Serve for luncheon. Crab Mousse ( Mousse de Crabe) a la Waldorf [See recipe: Mousse of Crab a la James Gilliland.] Butter chop moulds well and decorate with truffles and cooked carrots — any design desired; fill with the crab mousse; cook in oven from ten to twelve minutes — uncovered. When done, turn out on a green foundation with hollandaise sauce in the centre and a paper frill in each chop. Garnish with crab claws and parsley. Souffle of Crab ( Crabe Souffle) a la Ericsson Hammond Butter charlotte moulds. Decorate with truffles and cooked car¬ rots. Spread with mousse of striped bass; fill with crab meat. To one cup of the crab meat one tablespoon melted butter, some onion juice, pepper, and salt; put two moulds together; put in a pan in some hot water; cook in oven from six to eight minutes — well covered. Turn out on a paper doily or napkin; serve with a hollandaise or bearnaise sauce; garnish all around with clawTs, pars¬ ley, and lemon. r - _ « Souffle of Crab with Spinach a la Octavious 4 Crabe souffle aux Epinards, a la Octavious Butter little souffle moulds and decorate with daisies and branches of truffles. Coat half with fish mousse and half spinach mousse. Fill with crab meat, one tablespoon of butter, melted, to one cup of crab meat, pepper and salt, and a little onion juice. Fill the mould and close; cook in hot water eight minutes — covered. Garnish with crab claws, lemon, and parsley. Serve with hol¬ landaise or bearnaise sauce. Spinach Mousse. One cup fish mousse, one cup cooked, well- ground spinach, mix well. Crab in Pastry Baskets a la Hollandaise Crabe en Corbeilles de Patisserie a la Hollandaise Make a little pastry basket from puff paste; roll puff paste out very thin; line the little fluted cake tins with the pastry, cutting it 122 THE SWEDISH, FRENCH, AMERICAN COOK BOOK very even around the edges. Put a little piece of paper in each basket; fill with beans and bake. In the meantime, make some little handles of cut strips (say six inches long and half inch wide) of the pastry; twist in corkscrew style and put it in a narrow horse¬ shoe shape on a baking pan and bake until golden brown. When baked, scoop out the beans and fill with the crab, one cup of crab meat mixed with half cup of rich hollandaise sauce

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