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Crab Meat, Monza
From The Hotel St. Francis cook book, 1919
Serves 2
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 290. The excerpt below is the record exactly as published.
Crab meat, Monza. Wash carefully one pound of fresh mushrooms, and cut each one in four. Put in saute pan with two ounces of butter and simmer for thirty minutes. When the mushrooms are soft add the meat of one crab cooked in cream. Before serving add one gill of dry sherry wine
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