Mayonnaise Souffle of Crab

Ingredients

• season the eatable part of a boiled Crab
• season the eatable part of a boiled Crab with pepper, salt, oil, and vinegar
• Whip some aspic jelly
• sprinkle with fried breadcrumbs

Method

1. 1

   Slightly butter the lining of a souffle-case, pin a buttered band of paper round rather high, and season the eatable part of a boiled Crab with pepper, salt, oil, and vinegar.

2. 2

   Whip some aspic jelly, and put a little in the bottom of the lining.

3. 3

   Make a bed of Mayonnaise Sauce on the top of the aspic, put in the Crab, then some more chopped aspic; it should be about three inches above the limner.

4. 4

   Stand it in the ice-box till wanted.

5. 5

   Put the lining in the case, sprinkle with fried breadcrumbs, and serve with a plate of chopped aspic jelly apart.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 74. The excerpt below is the record exactly as published.

Mayonnaise Souffle of Crab.— This is intended for a summer luncheon dish. Slightly butter the lining of a souffle- case, pin a buttered band of paper round rather high, and season the eatable part of a boiled Crab with pepper, salt, oil, and vinegar. Whip some aspic jelly, and put a little in the bottom of the lining. Make a bed of Mayonnaise Sauce on the top of the aspic, put in the Crab, then some more chopped aspic ; it should be about three inches above the limner. Stand it in the ice-box till wanted. Put the lining in the case, sprinkle with fried breadcrumbs

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