Oyster Crab with Cream Cheese a la Octavia

Ingredients

• six slices of bread
• one quarter pound of Philadelphia cream cheese
• one quarter pound of oyster crabs
• one teaspoonful of anchovy paste
• two tablespoonfuls of butter
• cayenne pepper
• salt

Method

1. 1

   Stir the butter to a cream; add the cheese carefully so it does not curdle; season with cayenne pepper and a little salt, then add one spoon of whipped cream; put it in a paper bag that holds a leaf tube.

2. 2

   Cut the bread out in round slices with a round patty cutter; spread it with the cheese and anchovy paste mixed.

3. 3

   Decorate on each mark by waving the cheese to the sides making a border, place in between the cheese the oyster crabs that have been fried and are cold.

4. 4

   Arrange them in the form of a ring on a platter with parsley in the center and all around garnish with small clifts of lemon dipped in chopped 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 Octavia Crabe d’huitre au Fromage £ l’Octavia Six slices of bread, one quarter pound of Philadelphia cream cheese, one quarter pound of oyster crabs, one teaspoonful of an¬ chovy paste, two tablespoonfuls of butter, cayenne pepper and salt

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