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Oyster Crab Patties
From The Hotel St. Francis cook book, 1919
Serves 1
For garnishing fish, make very small patties.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 204. The excerpt below is the record exactly as published.
Oyster crab patties. Wash one-half pint of oyster crabs, and drain well. Put the crabs in a saute pan with one ounce of butter, season with salt and THE HOTEL ST. FRANCIS COOK BOOK 273 pepper, and toss over the fire for five minutes. Then add a pony of sherry wine, and simmer for two minutes. Then add one-half cup of cream sauce, or white wine sauce, and fill the patties. Serve hot. For garnishing fish, make very small patties. If served as a fish course, serve on a platter garnished with parsley in branches. Larded tenderloin of beef, Sigurd. Roast a larded tenderloin- of beef, place on a platter, and garnish one side with stuffed tomatoes Creole ; and the other side with potato croquettes. Serve sauce Perigueux separate. Black cake (Christmas cake). One pound of butter, one pound of sugar, one pound of flour, ten eggs, one-half pint of brandy, three pounds of currants, one pound of citron, two pounds of seeded raisins, one-half pound of orange- peel, one-quarter pound of molasses, one-half ounce of powdered cloves, one- half ounce of ginger, one ounce of allspice, one-half ounce of cinnamon, and the rind and juice of two lemons. Mix thoroughly and bake. SEPTEMBER 17 BREAKFAST LUNCHEON Stewed prunes Cold consomme in cups Boiled eggs Poached eggs, Dauphine Buttered toast Broiled squab on toast English breakfast tea Saute potatoes Lorenzo salad Camembert cheese with crackers Kalte Schahle DINNER California oysters on half shell Cream of corn and onions Queen olives. Radishes Boiled salmon, Badu-Cah Parisian potatoes with parsley Roast turkey, cranberry sauce Corn fritters, Susan Jones Peas. Endives salad Vanilla ice cream Seed biscuits Demi tasse Poached eggs, Dauphine. Lay some poached eggs on toast and garnish with asparagus tips. Pour over the eggs some sauce Madere, to which has been added some sliced French mushrooms. Lorenzo salad. Cut some pears in squares, and add equal parts of water- cress and lettuce. Season with French dressing to which has been added two spoonfuls of chutney sauce. Kalte Schahle. This is a German summer drink, and is made as follows : Put in a pitcher a large piece of ice, and then add three large glasses of beer, two large glasses of lemonade made with very little sugar, two spoonfuls of small raisins, and three spoonfuls of grated pumpernickel. Cream of corn and onions. Heat two ounces of butter in a casserole ; then add two spoonfuls of flour, one quart of chicken broth, six sliced onions, and six grated ears of corn. Season with salt and pepper
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