Crab Quenelles
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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 Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 22. The excerpt below is the record exactly as published.
CEAB QUENELLES. Flesh of 1 crab 2 ozs. butter 2 ozs. breadcrumbs 1 tablespoonful of anchovy 4 eggs sauce A little cayenne Juice of J a lemon Salt and pepper. Mode. — Take the meat of a good-sized crab, break it very small and mix with two ounces of butter and as many of breadcrumbs (which have been soaked in water and wrung in a cloth), season with cayenne, lemon, nutmeg, and a tablespoonful of anchovy sauce
Cook this with the app: pantry check, scaling, and the assistant.