Oyster Crab with Lobster a la Aurorian

Ingredients

• Select even-sized small lobsters, supplying one for two portions.
• mix it with Aurorian sauce
• Garnish with a bunch of parsley.
• sprinkled with pepper
• sprinkled with salt

Method

1. 1

   Cook the lobsters and leave in the juice until cold.

2. 2

   Break the lobsters, cut the shell in halves lengthwise, and remove the meat.

3. 3

   Mix the meat with Aurorian sauce and fill the shells.

4. 4

   Decorate with oyster crab and arrange in a ring on a platter.

5. 5

   Fill the center with fried oyster crabs, sprinkle with pepper and salt, and garnish with small claws and parsley.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 85. The excerpt below is the record exactly as published.

Garnish with a bunch of parsley. Serve as a luncheon dish or as a fish entree. Oyster Crab with Lobster a la Aurorian Crabe d’huitre au Homard a V Aurore Select even-sized small lobsters, supplying one for two portions. Cook them and leave in the juice until cold; when cold break the lobsters [be careful about the head shell], cut the shell in halves lengthwise, trim the tail end of the shells, leaving them perfect and all uniform in size; remove the meat from the claws, tail, and body [save the smallest claws for decoration]. Cut the meat in small pieces; mix it with Aurorian sauce and fill the shells. Decorate them with a row of oyster crab around each shell and in the center make a daisy of truffle with a yellow center. Arrange them in the form of a ring on a platter with the head out and in the center fill with fried oyster crabs that have been sprinkled with pepper and salt. Garnish with the small claws in between each shell and with some parsley at the sides. Serve as a luncheon dish or a cold fish entree for dinner. How to Fry the Oyster Crabs. Wash and rinse them well; leave them on a cloth to dry; put them in a frying basket; dip the basket in smoking-hot Mazola oil three times, one minute for each. Shake the basket; sprinkle them with pepper and salt. Hot and Cold Assorted Meat Dishes Boned Stuffed Chicken a la Gimo Pou let desosse farci a. la Gimo A large broiler about two and a half pounds, breast of a fowl for mousse, one fresh calPs tongue, a pint of cream, and a half pound of sausages. How to Make It. Singe, wash, and clean the chicken well; draw it and wash it thoroughly inside; pour a little hot water in the chicken to kill the blood. Break the backbone and press the chicken against the table so that it will remain flat to pre¬ vent it from rolling from one side to the other. Split the skin in the center of the breast and roll it to each side; cut away the white meat from the breast and clip out the breast bone. Make a chicken mousse from the breast of the fowl; add to it a half pound of sausages and put part of the mousse in the chicken. Take the calPs tongue that first has been cooked well and left in the juice until cold and remove the skin; stand it up into the chicken with the tip of the tongue to the back and the thick part of the tongue to the head of the chicken; place the meat from the breast of the chicken on both sides of the tongue with some mousse between. Fill with the mousse, making it look nice and plump. Draw the skin together around the filling; tie the legs and wings close to the body and roll it in a cheesecloth, then put it in some stock with carrots, onions, pepper, salt, and let it boil for one hour slowly. Untie the chicken from the cloth and put it in a double roaster with some of the stock and cook for about ten minutes until ready to serve. Carve the chicken by slipping the knife on both sides of the chicken from the back to the front close to the wing and legs by cutting and then with a sharp knife slice in straight even slices. Glaze the wings and the legs with a brown glaze. Place it on a platter and garnish all around with fried mushrooms, artichoke bottoms, and parsley. Serve it with a brown truffle sauce as an entree for dinner or also as the main course for lunch with green vegetables. Put cream sauce in a paper bag that holds a narrow tube and decorate the chicken with it as the illus¬ tration shows. 114 MRS. ERICSSON HAMMOND’S COOK BOOK 115 Chicken in Supreme Sauce with Braised Celery a la Marcellus Poulet braise a la Supreme au Celeri a la Marcellus For Six Persons Select nice crisp celery, cut it from the root, scrape it, and cut it all even strips about two inches in length. Tie up in small bunches one for each person and put in a saucepan with water sufficient to cover it and a little salt and let cook until tender. Then put the celery in a heavy frying pan with plenty of butter and a cup of strong stock; put it in the oven and keep basting it uncovered for about fifteen minutes. In the meantime prepare the breast from the chicken that has been cooked and left in the juice until cold; cut the chicken in large dices. Make a rich supreme sauce, add the chicken to the supreme sauce, and shake the pan until the chicken is thoroughly hot. Arrange the celery on the tomato foundation and decorate the celery with thick cream sauce through a small paper tube, two bands around each bunch, and in the center of the dish put the chicken supreme. Sprinkle with a lit

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