Supreme of Oyster Crab a la Fanchonette

Ingredients

• little pastry baskets from puff paste
• Wash and clean oyster crabs well
• one and a half cups milk
• a tablespoon of butter
• one heaping tablespoon flour
• three to four tablespoons sherry
• cayenne pepper
• salt
• half cup cream
• yolks of two eggs

Method

1. 1

   Make little pastry baskets from puff paste and bake.

2. 2

   In the meantime, simmer the oyster crabs in milk and salt.

3. 3

   Prepare a sauce with butter, flour, and the milk, then add sherry, cayenne, and salt.

4. 4

   Mix in the oyster crabs and cream mixed with egg yolks.

5. 5

   Fill the pastry baskets with the mixture and garnish with parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 188. The excerpt below is the record exactly as published.

Supreme of Oyster Crab a la Fanchonette Supreme aux Crabe d’Huitres, a la Fanchonette Make little pastry baskets from puff paste; roll paste out very thin; fill the little fluted cake tins with the pastry, cutting it very even around the edges. Put a little piece of paper in each and fill with beans and bake. In the meantime, make some little handles of cut strips (say six inches long and half inch wide) of the pastry; twist in corkscrew style and put — in a narrow horseshoe shape — on a baking pan, and bake until golden brown. When baked, scoop out the beans and fill. Put a handle of pastry in each. Arrange on a paper doily or napkin in ring style with the fried oyster crabs in the centre. Garnish with parsley. Filling. Wash and clean oyster crabs well; take some out for frying; put the rest in a pan with one and a half cups milk and little salt; let simmer from six to eight minutes. When done put a table¬ spoon of butter in a saucepan; add one heaping tablespoon flour; stir until dissolved, then add the milk; beat well; add three to four tablespoons sherry, cayenne pepper, and salt; add the oyster crabs to the sauce, then half cup cream that has been mixed with yolks of two eggs. Shake pan until sauce begins to thicken, then fill in the baskets. Devilled Oyster Crabs with Butter a la Gimo Crabes d’Huitres diables au Beurre, a la Gimo Wash and clean oyster crabs well; put on a platter with some butter, pepper, and salt, and some mustard over them; put another plate on top; leave in oven from six to eight minutes. When done, AMERICAN COOK BOOK 129 arrange on a hot platter with the melted butter and chopped parsley on top and have some mustard in the butter. Garnish all around with slices of tomato with a quarter lemon on each and with some parsley. Serve with a supreme sauce. 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

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