Patties with Oyster Crab a l’Allemande

Ingredients

• Take a pint of oyster crabs
• one and a half cups milk
• a tablespoon butter
• one heaping tablespoon flour
• pepper
• salt
• some sherry
• garnish with lemon
• garnish with parsley

Method

1. 1

   Wash and clean the oyster crabs.

2. 2

   Simmer half of them with milk.

3. 3

   Prepare a sauce with butter, flour, and the milk, flavoring with pepper, salt, and sherry.

4. 4

   Fill the patties with the mixture and garnish with fried oyster crabs, lemon, and parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 189. The excerpt below is the record exactly as published.

Patties with Oyster Crab a l’Allemande Petits Piites aux Crabes d’Huitre, a V Allemande Take a pint of oyster crabs; wash and clean well; put half of them with one and a half cups milk on stove; put the other half on a napkin to get dry for frying [see recipe: Fried Oyster Crabs]. Put a tablespoon butter in a saucepan; add one heaping tablespoon flour and the milk from the oyster crabs; then flavor with pepper, salt, and some sherry; add the oyster crabs to the sauce; fill the petits [see recipe: How to Make Petits]; put the cover on; stand in ring style on a platter on a paper doily and put in the centre fried oyster crabs that are hot. Garnish all around with lemon and parsley. Serve as a luncheon or supper dish. SCALLOPS C Petoncles ) Scallops are in season during the winter, from October to the first of April. They are good for frying, and can also be prepared in many other ways as the following recipes will show. Scallops ( Petoncles ) a la Poulette Select nice fresh scallops; to one pound take one and a half cups milk; put on stove and simmer for about twelve minutes. When done, put a tablespoon of butter in a saucepan; add two tablespoons flour; stir until well dissolved; add the milk from the scallops, juice from a small lemon, and cayenne pepper and salt to taste. Beat the sauce until nice and smooth; add the scallops, then half cup cream that is mixed with the yolks of two eggs. Shake the pan until the mixture thickens. Arrange on a platter with pastries, noodle border, or bread rings around. Sprinkle some parsley in centre of the dish and garnish with parsley. Serve as a fish entree for dinner or luncheon. Scallops with Hollandaise Sauce a la Hammond Petoncles, Sauce hollandaise, a la Hammond Select nice fresh scallops — about a pound; wash and clean well and then put in one cup of milk on the stove to simmer from ten to twelve minutes. When done, drain; put in the centre of the platter 130 THE SWEDISH, FRENCH, AMERICAN COOK BOOK with a hollandaise sauce poured over; garnish with lemon

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