Oyster Crab a la Fanchonette

Ingredients

• a cup of thick mayonnaise dressing
• a half pound of oyster crab
• three quarters of a cup of water
• a tablespoon of butter
• pepper
• salt

Method

1. 1

   Fill small individual Fanchonette baskets made from puff paste with the Oyster Crab Stew and put a handle in each basket.

2. 2

   Arrange them on a paper doily in the form of a ring on a platter, and in the center fill with the rest of the oyster crabs that have been fried.

3. 3

   Garnish with lemon around and with parsley.

4. 4

   Serve before the soup.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 13. The excerpt below is the record exactly as published.

Oyster Crab a la Fanchonette Crabes d’huitre a la Fanchonette Fill small individual Fanchonette baskets made from puff paste. [See recipe in my large book on page 116, Shrimp a la Fanchonette.] Fill them with the Oyster Crab Stew and put a handle in each basket. Arrange them on a paper doily in the form of a ring on a platter, and in the center fill with the rest of the oyster crabs that have been fried. Garnish with lemon around and with parsley. Serve before the soup. Can also be served as a luncheon or sup¬ per dish. Filling. Take a cup of thick mayonnaise dressing [see recipe Mayonnaise Dressing]; color it a trifle with the orange and red coloring to make it the shade of oyster crab. Put a half pound of oyster crab in three quarters of a cup of water, a tablespoon of butter, pepper and salt

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