Crab Meat, A La Louise

Name: Crab Meat, A La Louise
Yield: 4 servings
Ingredients: one crab to three or four people; some slices of the white hearts of firm heads of lettuce; some canned Spanish pimentos; French dressing made with tarragon vinegar; well-seasoned with freshly-ground black pepper

From The Hotel St. Francis cook book, 1919

Serves 4

Use small fancy fish plates or salad plates.

Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 64. The excerpt below is the record exactly as published.

Crab meat, a la Louise. Have the crab meat thoroughly chilled, and allow one crab to three or four people, according to the size of the fish. Use small fancy fi?h plates, or salad plates. Lay on each plate some slices of the white hearts of firm heads of lettuce. Lay on top some canned Spanish pimentos, using the brilliant red variety, which is sweet. On top of this place the crab meat, taking care not to break it too small. Over all pour French dressing made with tarragon vinegar, well-seasoned with freshly-ground black pepper

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