Crab Mousse a la Hammond

Ingredients

• small cup of rice
• three cups water
• one cup milk
• a piece of butter
• two cups shredded crab meat
• two spoons of cream
• some chopped parsley
• decorated with Spanish pepper

Method

1. 1

   Cook rice in water with a pinch of salt for about twenty-five minutes.

2. 2

   Add milk and butter, simmer for another ten to fifteen minutes.

3. 3

   Mix in shredded crab meat and cream.

4. 4

   Fill a buttered ring mould, let stand until cold, then bake in hot water for 8-10 minutes.

5. 5

   Serve with hollandaise sauce and garnish with crab claws.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 176. The excerpt below is the record exactly as published.

small cup of rice in three cups water with a little pinch of salt about twenty-five minutes; let it simmer very slowly — well covered; stir the rice while cooking. Then add one cup milk and a piece of butter and let it simmer from ten to fifteen minutes. When well done the rice should be cooked quite dry, but soft; add to that two cups shredded crab meat; mix well wfith two spoons of cream and some butter. Fill a ring mould that has been well buttered, decorated with Spanish pepper and some chopped parsley

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