Crabs a la St. Laurent

Ingredients

• half a pint of good veloute
• half a glassful of white wine
• one pinch of salt
• half a pinch of pepper
• a very little cayenne pepper
• three tablespoonfuls of grated Parmesan cheese
• three-quarters of a pound of shelled crabs
• six squares of toasted bread

Method

1. 1

   Reduce veloute with white wine, season, add grated cheese, boil crabs for ten minutes, cool.

2. 2

   Spread mixture over toasted bread, sprinkle with cheese, moisten with clarified butter, bake for three minutes, and serve on a hot dish with parsley-greens.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 146. The excerpt below is the record exactly as published.

Crabs a la St. Laurent. — Reduce half a pint of good veloute (No. 152) with half a glassful of white wine, season with one pinch of salt, half a pinch of pepper, and a very little cayenne pepper, adding three tablespoonfuls of grated Parmesan- cheese. Take three-quarters of a pound of shelled crabs, put them in the saucepan, and boil them for ten minutes; then lift from the fire and let cool. Prepare six squares of toasted bread

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