Crab Meat, Creole Style

Ingredients

• i pint of Creole sauce
• 2 gills of Cream sauce
• 3 ounces of butter
• the crab meat

Method

1. 1

   Heat Creole sauce, add cream sauce, season, and finish with butter.

2. 2

   Add crab meat, heat without boiling, and serve.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 9. The excerpt below is the record exactly as published.

3 ounces of butter in a saucepan and add 3 dozen oysters, i gill of well-picked oyster crabs and i dozen fresh mushrooms cut in squares; cook for a 25 while and then add i stalk of braised celery cut in 5(|uares; heat well, season to taste with sail and cay- enne, and finish with 4 ounces of sweet butter. Serve in chafing dish. [This receipt #as kindly fiirirnished to me by Mr. Rene Anjard, chef of the Waldorf-Astoria.) HurritEs a la Parmbntier — Oysters, Parmentier Style. Bake in the oven 12 medium-sized potatoes^ When cooked^ cut the potatoes on the flat side (so as to make a cover), and remove the inter- ior. With one-third part of the potato removed, prepare a rich puree. Cook 5 dozen oysters in their own juice, take off the scum and drain, add as much cream sauce as is neces- sary, bind with 4 tgg yolks, 2 ounces of butter and a good dash of sherry, and season to taste with salt and peroer. rut some of the potato puree in each potato, lay on top 5 pieces of oysters, put the cover in its place, and heat well in the oven. Serve on a folded napkin. LuciNEs Oranges a la South Side Club — Hard Clams, South Side Club Style. Remove the hard part from 4 dozen small clams, put them in a saucepan with their own juice, and at the first boil remove from the fire and take off the scum. Then add a half-pint of cream and thicken lightly with a piece of butter kneaded with an equal amount of flour. Season to taste and serve with dry toast separate. m Clams Farcis — Stuffed Clams. Cut the belly part from 4 dozen large clams and chop vip fine. Also chcq) fme 4 large shallots and fry them (colorless) in butter, then add the clams and cook them in their own juice; when boiling, add an equal amount of chopped mushrooms and i pint of thick B^hamel ; reduce to good consistency and then 26 bind with two or three egg yolks. Season to taste and put away to get cold. Fill some large well cleaned clam shells with the above prepatation* Strew > over some bread crumbs, by a small piece of butter on each clam and brown in the oven. > Clams Farcis Diables — Stuffed Clams Deviled. Follow directions as given in previous receipt, spreading some deviled preparation over the clams be- fore finishiag. Clams a la Schenk — Clam3 Scsenk Style. Prepare as for Oysters, Schenk Style, using the belly part of clams. LuciNES Papillons a la Boniface— ^Soft Clams, Boniface Style. Chop fine 2 green peppers and 2 shallots, fry in but- ter without Iwowning, add 4 dozen soft clams (belly part) and moisten with a gill of sherry. Simmer gen- tly for 10 minutes, add i pint of cream or Becha- mel sauce and cook 5 minutes longer. Season with salt and red pepper, and incorporate 3 ounces of butter just before serving. LuciNEs Papillons a la G<»ard— Soft Clams, G<H>ARD Style. Chop fine 3 shaUdts and 12 medium-sized fresh mushrooms and fry lightly in butter, then add 36 soft clams and moisten with 2 gills of sherry. AUow to reduce to half, then add 2 gills of Brown sauce, season to taste, add some chopped fine herbs, incorporate 3 ounces of butter, and finish with the juice of half a lemcm. Crabs FARas — Stuffed Crabs. Chop fine 2 onions, fry them in butter without brown- ing and add i quart of Bechamel (which should be 27 rather thick); when boiling:, add i pound of picked crab meat, blend well (without bruising the crab fladkes), season highly and put away to get cold. Then stuff the well cleaned crab shells with the prep- aration, roll tiie surface in bread crumbs, besprinkle with melted butter and bake in the oven. . Crabs Farcis Diables— Stuffed Crabs, Deviled. Proceed as in the foregoing receipt, but when the shells are stuffed, and before fmishing, spread over the top a mixture of English mustard diluted with Wor- cestershire sauce and sweet oil. Canapes de Crabs Durs a la Lorenzo— Canapes of. Hard Crabs, Lorenzo Style. Prepare the crabmeat as for Stuffed Crabs, lay it on oval shaped pieces of toast and cover with a layer of preparation — ^made by putting into a saucepan 2 gills of Bechamel, incorporating with it 3 ounces of grated Parmesan cheese, binding with 2 or 3 egg yolks and seasoning highly. Brush the canapes with melted butter, place them on a buttered pan and bake in a moderately hot oven. Chair de Crabes a la Maryland — Crab Meat, Maryland Style. Reduce to half i gill of sherry, add i pint of cream sauce and 2 gills of cream ; season with salt and red pepper, and incorporate 3 ounces of butter. Add the crab meat, which should be nicely picked and in flakes ; heat well without allowing to boil and serve immediately. Chair de Crabes et Crabes d^Huitres a la Mary- land — Crab Meat and Oyster Crabs, Maryland Style. Prepare the crab meat as explained for Maryland Style. Have ready picked some oyster crabs, plunge 28 them in boiling water for i minute, drain and add to* the crab meat. Ghair de Crabes a la Victoria — Crab Meat, Vic* TORiA Style. Prepare as for Maryland Style. Finish the sauce with lobster butter, chopped eggs and sliced truffles. Chair de Crabes a la Dewey — Crab Meat, Dewey Style. Prepare as for Maryland Style. Add some coarsely shredded green peppers and mushrooms sauted in- butter. Note. — The skin of the green peppers should be re- moved before shredding. Chair de Crabes a la Creole — Crab Meat, Creole- Style. Heat i pint of Creole sauce, add 2 gills of Creami sauce, season to taste, and finish with 3 ounces of but- ter ; add the crab meat

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