Crab Rissoles

Ingredients

• Take the flesh from a couple of crabs
• two ounces of fine breadcrumbs
• one ounce of butter
• a whole egg
• a tea-spoonful of anchovy sauce
• a large table-spoonful of cream

Method

1. 1

   Mix crab flesh with breadcrumbs, butter, and egg.

2. 2

   Pound until smooth, add anchovy sauce and cream.

3. 3

   Roll into golf-ball sized balls, egg and crumb them, and fry in boiling fat.

4. 4

   Serve in pyramids with fried parsley and lemon croutons.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Crab Rissoles Take the flesh from a couple of crabs and mix with it two ounces of fine breadcrumbs, one ounce of butter, and a whole egg. Put this mixture into a mortar and pound it till quite smooth ; add a tea- spoonful of anchovy sauce and a large table-spoonful of cream

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