Iced Crab Soufflé

Ingredients

• Shred the flesh of one or more cooked crabs
• a good seasoning of coralline pepper
• a dust of cayenne
• a full gill of rich tomato mayonnaise
• a papered souffle mould

Method

1. 1

   Shred the crab flesh finely, stir in the creamy part, season with coralline pepper and cayenne, and mix with tomato mayonnaise.

2. 2

   Layer whipped aspic at the bottom of the mould, mix the rest with the crab, fill the mould, and top with the remaining aspic.

3. 3

   Set on ice until frozen.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 40. The excerpt below is the record exactly as published.

Shred the flesh of one or more cooked crabs finely with two silver forks, then stir into it the creamy part of the inside, a good seasoning of coralline pepper, and, if liked, a dust of cayenne, and, lastly a full gill of rich tomato mayonnaise (for each fair- sized crab) ; now whip some just melted aspic to a very stiff froth, put a SAVOURIES. 83 layer of this at the bottom of a papered souffle mould

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