Stewed Oyster-Crabs a la Foulette

Ingredients

• 1J pints of Oyster-Crabs
• loz. of butter
• a little salt
• a little pepper
• 1 breakfast-cupful of Hollandaise sauce
• the juice of half a lemon
• 1 teaspoonful of finely-chopped parsley

Method

1. 1

   Remove all the meat from the oyster-crabs, put it into a saucepan with a little of the liquor from them, and add butter, salt, and pepper.

2. 2

   Parboil for three or four minutes, add Hollandaise sauce, stew for two minutes longer without boiling, add lemon juice and parsley, stir gently, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 512. The excerpt below is the record exactly as published.

a little pepper and salt, and on the stove a frying-kettle or large frying- pan half-full of smoking-hot fat ; beat two eggs until they are quite mixed, roll the Crabs in the crumbs, dip them for an instant in the beaten eggs, taking care not to wash off the crumbs, then roll them again in the crumbs, and put them in the hot fat to fry ; they will be done as soon as they are brown all over. Take them out with a skimmer, lay for a moment on brown paper to free from grease, and serve hot. A lemon cut into quarters makes a good garnish for them, the juice being squeezed over the Crabs if desired. Sometimes the juice of a lemon is mixed with 1 table-spoon- ful of melted butter and a little pepper and salt, and poured over the Crabs just before sending them to table. Stewed Soft-shell Crabs with Okras. — Brown in a saucepan with Joz. of butter, a chopped onion, about loz. of raw ham cut into dice, half a green-pepper pod (also cut into small dice), J table-spoonful of salt, and 1 teaspoonful of pepper ; moisten this with lqt. of white broth or consomme, add 1 table- spoonful of uncooked rice, six sliced okras, and a sliced tomato. Let all cook thoroughly for about twenty minutes, and five minutes before serving add the flesh of three well- washed, minced, Soft-shell Crabs. Oyster-Crabs are best known in America, where they form a very high-class dish. The modes of preparing them for the table are limited, and the Crabs themselves are none too plentiful for their quality. Fried Oyster-Crabs. — Wash and dry 1J pints of Oyster- Crabs, dip them first in flour, then in cold milk, and finally in cracker-dust or finely-sifted breadcrumbs ; shake them well in a colander, and fry in hot fat for three minutes. Serve in croustades made of short-paste (see Fig. 542), garnish with parsley, and sprinkle a little salt over before serving. Stewed Oyster-Crabs a la Foulette. — Remove all the meat from 1J pints of Oyster-Crabs, put it into a saucepan with a little of the liquor from them, and add loz. of butter, a little each of salt and pepper ; parboil for three or four minutes, add gently 1 breakfast-cupful of Hollandaise sauce, stew for two minutes longer (but without boiling), add the juice of half a lemon and 1 teaspoonful of finely-chopped parsley

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