Devilled Oyster Crabs with Butter a la Gimo
From The Swedish, French, American cook book, 1918
Serves 2
Serve with a supreme sauce.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 188. The excerpt below is the record exactly as published.
Devilled Oyster Crabs with Butter a la Gimo Crabes d’Huitres diables au Beurre, a la Gimo Wash and clean oyster crabs well; put on a platter with some butter, pepper, and salt, and some mustard over them; put another plate on top; leave in oven from six to eight minutes. When done, AMERICAN COOK BOOK 129 arrange on a hot platter with the melted butter and chopped parsley on top and have some mustard in the butter. Garnish all around with slices of tomato with a quarter lemon on each and with some parsley
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