Z^phires de Crabes ^ la Royale (Cold Crab)
From Recherché entrées, 1907
Keep the sauce on ice until serving.
Presented as published in 1907. 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 Recherché entrées (1907) by Charles Herman Senn, page 23. The excerpt below is the record exactly as published.
Z^phires de Crabes ^ la Royale (Cold). Remove the flesh from two crabs, flake a portion and use it for garnish. Pound the remainder in a mortar till quite smooth, then add a gUl of bechamel sauce. Season with salt, pepper and aromatic spice, mix well, and rub through a sieve. Incorporate half a gill of stiff aspic, and fill the mixture into small Savarin moulds, which have been previously masked with aspic and decorated with fine strips of truffles and strips of pimiento or red chilli skin. Place the little moulds on the ice for 2 hours, turn them out on to small round dishes, fill the centre with the flaked crab flesh, decorate with lobster coral or chopped pistachios
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