Crabs a la St. Jean
From The table, 1889
Serves 6
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 146. The excerpt below is the record exactly as published.
a very little clarified butter. Place them on a baking-pan, and bake a little brown for six minutes. Serve on a hot dish with a folded napkin decorated with parsley-greens. 371. Crabs a la St. Jean. — Add double the quantity of onions to some crab forcemeat (No. 223), also garlic, parsley, and chervil (let the crabs be in as large pieces as possible). Then, as for No. 362, fill six St. Jacques- shells, besprinkle with fresh bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.