Crab Soup (Puree d la bisque aux Scrivisse)

Ingredients

• one tablespoonful of butter
• two small onions
• one sweet green pepper
• one large tomato
• the meat of four boiled crabs
• three cupfuls of rich milk
• one tablespoonful of flour
• a bit of soda
• salt
• paprika

Method

1. 1

   Melt butter, add minced onions, green pepper, and tomato, season, and add crab meat with a little water.

2. 2

   Stew for ten minutes.

3. 3

   Heat milk, thicken with flour and butter, season, and stir with crab meat.

4. 4

   Pour over croutons and serve.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 36. The excerpt below is the record exactly as published.

salted boiling water 130 until — ^an old recipe dictates — ^it is so thick the " stick " will stand in it. The stick is the wooden paddle which is now sold at every house-furnishing store, and used to be made from a broomstick han- dle. The mush should boil slowly two hours. When cold fry in slices half an inch thick first dipped in egg. JULY 28th "Three days out of the seven, indeed, both man and master dined on nothing else but the vegetables in the garden, and the fishes in the neighboring rill." — ^Bttlwer ("My Novel"). AN excellent salad dressing for cold garden vegetables is made thus : Stir together a tablespoon- ful each of salt, oil, and sugar. Add a ta- blespoonful of mustard and three raw eggs. When well mixed add slowly a cup of vinegar and lastly a cup of milk. Put in a double boiler and stir until the mix- ture is as thick as custard. Cool and place on ice. The vinegar will not curdle the milk if this order of mixing the ingre- dients is followed. The dressing will keep for two or three weeks in a refrig- erator. 131 i B^r. JULY 29TH "Thanks to his clasp-knife, he was able to ap- propriate a wing of fowl and a slice of luun; a cant- let of cold custard-pudding he thought would har- monize with these articles." — Charlotte Bronte ("Shirley"). A DELICIOUS custard pudding may be made from this well tried recipe: Beat five eggs and add to them five tablespoonfuls of sugar and the grated rind of an orange, a pint and a half of rich milk and half a teaspoon- ful of salt. Mix well and pour into small tin moulds, buttered and sugared before they are filled. Set the puddings in a pan of warm water and place in a mod- erate oven. Bake three-quarters of an hour, or until they are firm in the centre. Serve with a sauce made of two well beaten eggs, half a teaspoonful of flour, a teaspoonful of corn-starch and two of sugar. Mix these ingredients lightly to- gether and beat into them a cup and a half of boiling milk. Stir over the fire until the thickness of rich cream, then add a gill of sherry. Stir again for a couple of minutes and pour over the custards. 132 JULY 30TH "What say you to a piece of beef and mustard? A dish that I do love." — ^Shakespeake (''Taming of the Shrew")- PLAIN boiled beef can occasionally be substituted with profit for the usual roast or steak, and it is made very acceptable by serving with it a good mustard sauce, made by adding to one teacupful of boiling stock a tablespoonf ul of butter rubbed into a teaspoonful of flour, a tablespoonful of French mustard, a teaspoonful of dry English mustard, a tablespoonful of vinegar, a teaspoonful of sugar, half a teaspoonful of salt, and a dash or two of paprika. JULY 31ST "That good fellow washed the greens, and peeled the turnips, and broke the plates, and upset iron pots full of cold water on the fire and made himself useful in all sorts of wajrs." — Chakles Dickens ("Cricket on the Hearth")- THE Swiss chard makes a deli- cious summer green, with a more piquant flavor than spinach. Wash carefully, throw into a saucepan with the water still clinging to the leaves ; let it cook slowly till the juices are 133 drawn out, then let it boil until tender. Drain in a colander, chop fine. Return to the fire and season. To half a peck add a large tablespoonful of butter, half a teaspoonf ul of salt, and a dash of pep- per. Two tablespoonfuls of cream may be used in place of the butter. AUGUST 1ST "Requesting a supply of a purie ^ la bisque aux Scrivisse, the dumsy attendant who served him let fall the assiette of vermeille cisel6." — ^Thackeray. PUREE d la bisque aux Scrivisse, or, in plain English, crab soup, is made by melting in a saucepan one table- spoonful of butter; when hot add two small onions, minced, and one sweet green pepper, cut up, with the seeds left out; one large tomato, peeled and sliced thin ; season with salt and paprika. Add the meat of four boiled crabs with a very little water and stew ten minutes. Heat three cupfuls of rich milk in a separate vessel. Thicken with one tablespoonful of flour, rubbed in two of butter; add a bit of soda

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