Crab in Tomato a la Berthel

Ingredients

• One cup of crab meat
• three small tomatoes
• a teaspoon of anchovy paste
• a teaspoon of lemon juice
• six slices of bread
• four spoons of butter
• some chopped parsley
• a teaspoon of onion juice
• cayenne pepper
• salt

Method

1. 1

   Stir the butter to a cream.

2. 2

   Cut the bread out with a large round biscuit cutter, spread them with the butter.

3. 3

   Put the tomatoes in hot water for two seconds and then remove the skin.

4. 4

   Make two slices from the center of each tomato, scoop the center of the slices out, leaving it in a thick ring and sprinkle it with the chopped parsley.

5. 5

   Pick the crab meat very fine, add to it one spoon of the stirred butter, the onion juice, lemon juice, anchovy paste, cayenne pepper and salt.

6. 6

   Roll them in small balls, put one on each of the tomatoes that have first been placed on the slices of bread.

7. 7

   Decorate with the stirred butter all around and on the edge of the tomato and around the bread.

8. 8

   On top of the crab meat put a thin round slice of truffles.

9. 9

   Decorate with the rest of the butter in a circle on the crab meat that first has been colored with the orange color.

10. 10

    Arrange on a platter with parsley in the center and with lemon and crab claws all around.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 13. The excerpt below is the record exactly as published.

Crab in Tomato a la Berthel Crabe en Tomates a la Berthel For Six Persons One cup of crab meat, three small tomatoes, a teaspoon of anchovy paste, a teaspoon of lemon juice, six slices of bread, four spoons of butter, some chopped parsley, a teaspoon of onion juice, cayenne pepper and salt

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