Sauté Royale

Ingredients

• one-half can tomatoes
• one large green pepper
• one large onion
• clove of garlic
• one tablespoon butter
• three tablespoons flour
• one cup rich cream
• wine glass white wine
• wine glass mushroom liquor
• salt
• paprika
• one small lobster
• one small crab
• one-half pound shrimps
• one can button mushrooms

Method

1. 1

   Cook tomatoes, pepper, onion, and garlic for 45 minutes.

2. 2

   Blend butter, flour, cream, wine, and mushroom liquor.

3. 3

   Add strained tomatoes and seafood.

4. 4

   Serve with rice or croutons.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 11. The excerpt below is the record exactly as published.

One tablespoon butter, one tablespoon olive oil. Blend in one tablespoon flour, one clove of garlic cut fine, one teaspoon Worcestershire sauce, salt, pepper, and paprika, one cup strained tomatoes, one cup soup stock. Let this cook well, then add one lobster cut in pieces. Deviled Crab. Chop up crab. Strain three-fourths can tomatoes, add chopped parsley, tobasco sauce, salt, pepper, Worcestershire sauce, cayenne pepper, and two or three tablespoons cracker meal to thicken. Put all in hot butter (a good slice), and let cook five or six minutes. Soft-shell Crabs. Wash carefully six crabs, then throw them into a bowl containing one pint of milk and three beaten eggs. Let them stand until most of the liquid has been absorbed, then roll in cracker crumbs and fry. When done, serve with bunches of fried parsley. Crab Espanol. Cream one tablespoon of flour with the same amount of butter slowly over the fire, then add enough milk to get right consistency. Add a pinch of salt, Worcestershire sauce, one chopped bell pep- Phone West IGNATZ BECK Pharmacist and Chemist ELLIS and Buchanan Sts. San Francisco 42 COUNCIL COOK BOOK. per, one cup of chopped olives, two hard-boiled eggs chopped fine, and shredded crab. Serve in ramekins. Baked Crab. One crab, shredded; two hard-boiled eggs, chopped; two tablespoons bread crumbs, juice of one lemon, pepper and salt; mix well. Melted but- ter size of an egg, tablespoon flour; cook smooth, and add milk to make a creamy sauce; season with mustard, mace, pepper and salt; mix with crab, sift browned bread crumbs over top. Bake fifteen min- utes. Crab Souffle. Make a pint of cream sauce. Add the yolks of three eggs, well beaten, cayenne, and a cup of grated cheese. Add one pint of shredded crab, fold in the beaten whites of the eggs, pour into a baking dish and bake in a quick oven. Crab Frisco. Fry an onion light brown in two ounces butter. Remove oi^on and add to butter one tablespoon flour. After blending well, add one pint cream, and when thick add a shredded crab, salt, pepper, paprika, and a cup of grated cheese that has been smoothed with butter. Serve on buttered toast. Shrimp Poulette. Smooth two ounces of butter with one ounce of flour an(i add two cups of milk. Let it thicken, then add a pinch of baking soda, two tablespoons tomato catsup, some Worcestershire sauce, a little LQ Q T \/\ O M ^ «^ S. H. & M. Skirt Binding . O. 1 iVl ^^ IM O I Marien's Featherbone 658 Mission Street DeLong's Hooks and Eyes FISH 4^ onion powder, salt, pepper, and from one-quarter to half a pound of shrimps. Let all come to a boil, and serve in ramekins. Shrimps a la Creole. Take two ounces of butter, one-half a small onion, grated, and to this add one pint of shrimps. Let cook a few minutes, then add one-half pint of canned tomatoes, salt, pepper, cayenne, and before serving add three tablespoons of French peas. Cook about ten minutes. Saut£ Royale. Cook forty-fiVe minutes one-half can tomatoes, one large green pepper, one large onion, clove of garlic; strain; in another pan blend well one table- spoon butter, three tablespoons flour, one cup rich cream, wine glass white wine, wine glass mushroom liquor, salt, paprika to taste. Add strained tomatoes and heat. Then add one small lobster and one small crab cut in pieces, one-half pound shrimps, one can button mushrooms

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