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Classic
Cook Books
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page 77
Now make balls and roll in grated bread and beaten eggs. Boil in butter.
Crabs a la daube.
Use small round cake forms, on the bottoms of these put some deers horn salt, on
top of this place a poached egg and around that crab tails. But instead of eggs
you can use oysters, forming a crescent or circle. When ready to be finished,
place them hastily in hot water, dry them and put up in a platter, with an egg
or lemon be-tween each daube.
Stewed crab tails with white sauce.
Boil the crabs and take out the meat. Put a spoonful butter and a handful flour
in a pan and dilute with cream while beating. Then add 3 yolks of eggs and as
much sweet cream, a little sugar and nutmeg. Put the crab tails into this and
heat it up without boiling. Garnish with pastry.
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Classic
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