Crab Salad, Louis

Ingredients

• lettuce leaves
• crab meat
• sliced hard-boiled eggs
• sliced chives
• one-half cup of French dressing
• one-half cup of Chili sauce
• two spoonfuls of mayonnaise
• salt, pepper
• one teaspoonful of Worcestershire sauce

Method

1. 1

   Arrange lettuce in a bowl, add crab meat, sliced eggs, and chives.

2. 2

   Mix dressing ingredients and pour over salad.

3. 3

   Serve very cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 101. The excerpt below is the record exactly as published.

Crab salad, Louis Ham and eggs Braised mutton chops with string Rolls beans Coffee Gendarme potatoes Orange meringue pie Demi tasse DINNER Little Neck clams Consomme Vivieurs Fillet of sole, Suchet Sweetbreads braise, Godard Roast leg of reindeer, au jus Sweet potatoes, Southern style Puree of salad (vegetable) Vanilla ice cream Assorted cakes Coffee Crab salad, Louis. Arrange lettuce leaves around the inside of a salad bowl, with a few sliced leaves on the bottom. Put crab meat on top of the sliced leaves, and a few sliced hard-boiled eggs and sliced chives on top of the crab meat. In another bowl mix one-half cup of French dressing with one-half cup of Chili sauce, two spoonfuls of mayonnaise, salt, pepper, and one teaspoonful of Worcestershire sauce

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