Crab in Tomato Aspic a la Walde

Ingredients

• tomato aspic
• shredded crab meat
• butter
• Aurorian sauce
• chopped truffles
• parsley
• crab claws

Method

1. 1

   Put small individual ring moulds on cracked ice; fill them with a tomato aspic; leave until it is settled.

2. 2

   When settled dip them in warm water and turn them out on round slices of bread that have been spread with shredded crab meat and butter; fill crab meat in the center mixed with Aurorian sauce; in the center of the filling sprinkle with chopped truffles.

3. 3

   Arrange them in the form of a ring on a platter; garnish with parsley in the center and with 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 31. The excerpt below is the record exactly as published.

Crab in Tomato Aspic a la Walde Crabe en Aspic de Tomates a la Walde Put small individual ring moulds on cracked ice; fill them with a tomato aspic; leave until it is settled. When settled dip them in warm water and turn them out on round slices of bread that have been spread with shredded crab meat and butter; fill crab meat in the center mixed with Aurorian sauce; in the center of the filling sprinkle with chopped truffles. Arrange them in the form of a ring on a platter; garnish with parsley in the center and with crab claws

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