Fricassee of Crab

Ingredients

• the yolks of three hard-boiled eggs
• two tablespoonfuls of butter
• one of flour
• a half-teaspoonful of French mustard
• three cupfuls of milk
• a cupful of crab meat
• a glass of sherry
• salt, red pepper and a pinch of mace

Method

1. 1

   Pound yolks and mix with butter, flour, mustard, salt, red pepper, and mace.

2. 2

   Heat milk, add gradually to the mixture.

3. 3

   Stir in crab meat, cover, and cook in boiling water for 5 minutes.

4. 4

   Add sherry and serve over lemon slices.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 19. The excerpt below is the record exactly as published.

FRICASSEE OF CRAB. Pound the yolks of three hard-boiled eggs to a pow- der and work into them two tablespoonfuls of butter and one of flour, and a half-teaspoonful of French ' mustard. Then add salt, red pepper and a pinch of mace. Heat three cupfuls of milk to a boil, lift from the fire, and add, gradually, stirring all the time, to the paste just made. Stir in a cupful of crab meat, picked out coarsely, set and cover, in boiling water for five minutes, stirring often. Add a glass of sherry

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