Deviled Crabs

Ingredients

• 1 tablespoonful of flour
• 1 tablespoonful of butter
• 1/4 of a teaspoonful of salt
• a dash of cayenne
• 1/2 cupful of veal or chicken stock
• the beaten yolks of 2 eggs
• 2 tablespoonfuls of sherry
• 3 fresh mushrooms chopped
• 1 cupful of prepared crab meat
• 1 heaping teaspoonful of chopped parsley

Method

1. 1

   Mix flour, butter, salt, and cayenne in a saucepan.

2. 2

   Gradually add stock, stirring until thick.

3. 3

   Add egg yolks, sherry, mushrooms, crab meat, parsley, and season.

4. 4

   Fill shells with mixture, sprinkle with crumbs, and bake or fry.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 39. The excerpt below is the record exactly as published.

tablespoonfuls of flour. Stir over the fire until mixed, then add grad- ually 1}^ cupfuls of hot milk. When smooth and thick add i scant teaspoonful of salt and 140 Septetnbet* ^ of a teaspoonful of white pepper and mix thoroughly with the cabbage. Turn into a buttered baking-dish, sprinkle thickly with buttered bread crumbs and bake in a moder- ate oven until brown. 8.— Steak with 03rsters. At least I dozen oysters, rolled in fine crumbs, will be needed. Cook the steak slightly underdone ; spread quickly over it a spoonful of butter mixed with a drop of tabasco and a little lemon juice. Place on a hot pan, cover with the prepared 0)rsters and run into a very hot oven or under the gas broiler until the 0)rsters are lightly colored. Serve around it a few slices of crisp bacon. 9. — Shrimp Chowder. Put 2 tablespoonfuls of finely chopped salt pork in a dish. When well fried out add I teaspoonful of chopped onion and cook until it begins to color. Add i tablespoon- ful of flour and, when mixed, i J^ cupfuls of milk. As soon as thickened add }i can of prepared shrimps and i cupful of diced cold boiled potatoes. Season well, cover and sim- mer for five minutes and serve with crackers. 141 September* za— Fillets of Chicken. Strip the skin from the breast of an un- cooked fowl, and with a sharp knife loosen and remove the white breast meat, taking care to have each half in as good shape as possible. This will give two complete fillets, or, if divided, two major and two minor fillets from one fowl. Dip each into slightly- beaten egg, then into fine bread crumbs. Have ready a kettle of deep fat, smoking hot. Gently drop in two or more of the fillets — according to the size of the kettle — and draw to one side of the fire, that they may cook through without burning. Drain on unglazed paper and serve with bechamel or tartare sauce. If broiling is desired, dip each fillet into melted butter, and arrange on a broiler and broil about six minutes, turn- ing frequently. Garnish with cress and toast points. zi. — Com Oysters. Half of a can of com is put through a chopper and is mixed with a beaten eggs, 2 tablespoonfuls of milk, i tablespoonful of melted butter, a high seasoning of salt and pepper, i teaspoonful of baking powder and 142 September^ sufficient flour to make a thick batter. This is dropped by small spoonfuls in a pan con- taining a little hot fat and fried brown ; from the flavor the little fritters are frequently called com oysters. 12.— Date Roly-Poly. Date roly-poly is a nice dessert. Make a rich biscuit dough, roll it out and spread with dates which have been stoned, chopped and stewed in a very little water until soft. Sprinkle with sugar, roll up, steam for three- quarters of an hour, then place in the oven long enough to dry off the top. Serve with a soft or a hard sauce. 13. — Fried Soft Clams. They should be rinsed in cold water and thoroughly dried on a towel, dipped into beaten eggs and rolled in fine, dry bread crumbs. The fat should be smoking hot and deep enough in the kettle to allow of com- plete immersion. They will be thoroughly cooked in three minutes. 14. — Banana Toast. For banana toast make a hot sauce with X pint of boiling water, i tablespoonful of 143 Scptcftibct* corn-starch, i tablespoonful of butter, }i of a cupful of sugar and ^ of a teaspoonful of salt. Boil until clear, add 4 bananas rubbed through a sieve, stir and boil a moment longer, then pour over thin crisp toast. 15.— Peach Sago. Wash ^ of a cupful of sago and let soak for several hours or over night. Drain, cover with i pint of boiling water and sim- mer gently until the sago is clear. Sweeten with j^ of a cupful of sugar, add a pinch of salt and pour over cut peaches arranged in a serving dish. Set aside and serve very cold with cream. Any fruit in season may be used, adding sugar according to the tart- ness of the fruit. 16. — Giblets a la Supreme. (/« the Chafing Dish.) Cut into inch pieces sufficient previously cooked giblets to measure i cupful. Melt I tablespoonful of butter in the dish, add the giblets, cover and stir occasionally until they begin to color. Add i tablespoonful of flour, stir until colored, then add i cupful 144 StptciYibcf^ of the liquor and stir until thickened. Season with salt and pepper, boil hard for two minutes, add i dozen olives cut into strips and I tablespoonful of sherry and cook for a moment longer. 17. — Deviled Crabs. In a saucepan put i tablespoonful of flour, I tablespoonful of butter, ^ of a teaspoonful of salt and a dash of cayenne. Stir over the fire until melted and mixed, then gradually add ^ of a cupful of veal or chicken stock. Stir until thick and smooth, then add the beaten yolks of 2 eggs, 2 tablespoonfuls of sherry, 3 fresh mushrooms chopped, and I cupful of prepared crab meat. Stir for three minutes, then take from the fire, add I heaping teaspoonful of chopped parsley,

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