Timbale of Crabs

Ingredients

• one dozen hard shell crabs
• one onion
• a bunch of parsley
• a head of lettuce
• six peppercorns
• one bay leaf
• one tablespoonful of salt
• one tablespoonful of butter
• one-half cup of milk
• one-half cup of the liquor the crabs were cooked in
• one-half teaspoonful salt
• one-fourth teaspoonful white pepper
• a good pinch of cayenne
• the yolks of two eggs
• half a cup of whipped cream

Method

1. 1

   Cook crabs in boiling water with onion, parsley, lettuce, peppercorns, bay leaf, and salt for ten minutes.

2. 2

   Cool and pick out the meat.

3. 3

   Mix crab meat with egg whites.

4. 4

   Make a sauce with butter and flour, add milk and crab liquor, season, and stir in egg yolks.

5. 5

   Cool and mix with crab meat and whipped cream.

6. 6

   Fill molds and cook in a hot water bath until firm.

7. 7

   Unmold and serve with Béchamel sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 74. The excerpt below is the record exactly as published.

one dozen hard shell crabs in boiling water with one onion, a bunch of parsley, a head of lettuce, six peppercorns, biade of mace, two cloves, one bay leaf, and one tablespoonful of salt for ten minutes. Do not boil hard as it toughens the meat. Remoye the crabs and set them on a wooden dish to cool. Pick out the meat f rom the body and claws. Pound well in mortar and rub through puree sieve. Measure your crab meat. There should be one-half pint, good measure. Mix with the meat the well-beaten whites of two eggs. Set away in cool place. Make the foUowing sauce: One tablespoonful of butter and one of flour. Let them come to a boil. Add one-half cup of milk and one-half cup of the liquor the crabs were cooked in, one-half teaspoonful salt, one-fourth teaspoonful white pepper, and a good pinch of cayenne. Cook for a few minutes, then stir in the yolks of two eggs, and set away to cool. When cold, add the sauce to the fish with half a cup of whipped cream

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