Egg Croustades with Oyster Crabs a la Prince Carl
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
For a hot dish, use Hollandaise sauce instead of Aurorian.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 74. The excerpt below is the record exactly as published.
Egg Croustades with Oyster Crabs a la Prince Carl Croustades d’CEufs aux Crabes d’huitre a la Prince Carl Six croustade cups, one pound of fried oyster crabs, two cups of Aurorian sauce, and five eggs
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