Oyster Crab with Cream Cheese a la Gloria

Ingredients

• two tablespoonfuls of Philadelphia cream cheese
• one tablespoonful of butter
• a tablespoonful of whipped cream
• cayenne pepper
• anchovy paste
• six sandwiches

Method

1. 1

   First stir the butter until smooth, then add the cheese, cayenne pepper, and whipped cream; put it in a paper bag that holds a leaf or ribbon tube.

2. 2

   Slice bread and cut it out with a round patty cutter; spread it with butter mixed with some anchovy paste.

3. 3

   Decorate across each sandwich, making a ribbon beginning at one side and then one opposite on the other side, then one on each side of that leaving room for the fried oyster crabs.

4. 4

   Arrange them in the form of a ring on a platter and garnish with a small clift of lemon dipped in chopped parsley or truffles.

5. 5

   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 12. The excerpt below is the record exactly as published.

Oyster Crab with Cream Cheese a la Gloria Crabe d’huitre au Fromage a la Gloria For six sandwiches take two tablespoonfuls of Philadelphia cream cheese and one tablespoonful of butter. First stir the butter until smooth, then add the cheese, cayenne pepper, and a tablespoonful of whipped cream; put it in a paper bag that holds a leaf or ribbon tube. Slice bread and cut it out with a round patty cutter; spread it with butter that has been mixed with some anchovy paste

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