Egg with Oyster Crab, a la Ericsson Hammond

Ingredients

• Cook eggs (one for each person)
• Fry some oyster crabs
• aurorian sauce
• lettuce leaves
• parsley
• chopped aspic

Method

1. 1

   Cook eggs for 12 minutes, cool, and remove shells.

2. 2

   Cut a slice from each egg, remove yolks, and keep whites in hot water.

3. 3

   Fry oyster crabs and fill eggs.

4. 4

   Serve on bread with yolk mixture and aurorian sauce, garnished with lettuce and aspic.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 390. The excerpt below is the record exactly as published.

Egg with Oyster Crab, a la Ericsson Hammond CEuf aux Crabes d’Huitre, a la Ericsson Hammond Cook eggs (one for each person) twelve minutes; leave in cold water then remove the shell — carefully, so as not to break the egg; cut a thick slice from the side lengthwise on each egg. Remove the yolks carefully, leave the whites in hot water until ready to use. Fry some oyster crabs, fill each egg with the oyster crabs, letting them rest on a little ring of bread, and in the centre put the yolks and the rest of the white that is cut away that have been cut up in dices, pour aurorian sauce over it, sprinkle the centre with some of the fried oyster crabs; garnish with lettuce leaves or parsley. Serve with chopped aspic

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