Crab in Tomatoes (Crabe en Tomates) a la Parisienne
From The Swedish, French, American cook book, 1918
Serves 1
Serve on a foundation of fish mousse with hollandaise sauce.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 178. The excerpt below is the record exactly as published.
Crab in Tomatoes ( Crabe en Tomates) a la Parisienne Select nice even-sized tomatoes; put in hot water; remove skins; cut in halves; scoop out, leaving a thin shell; fill with crab meat that is flavored with lemon juice, onion juice, pepper and salt; turn up¬ side down; put on a buttered pan; cook in the oven about eight minutes — covered. Glaze with a tomato glaze; sprinkle with chopped parsley; put in each a handle of green pepper
Cook this with the app: pantry check, scaling, and the assistant.