Salmon with Crab in Shell a la Russe
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 77. The excerpt below is the record exactly as published.
Salmon with Crab in Shell a la Russe Saumon au Crabe en coquille, a la Russe Cut circular pieces of salmon, about one inch in diameter, leave on a buttered pan with sherry, pepper, and salt; cook in the oven for six to eight minutes, covered. In the meantime, heat some shells; put a piece of salmon in each shell; cover with a thick bearnaise sauce; put in the oven a second; cut long strips of truffles; put a cross of the truffles on each. If crab is at hand a decoration around with a little crab flake
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