|
Classic
Cook Books
< last page | next page >
page 78
Crab tails with oil and vinegar.
Boil the crabs quickly without salt. Take out the meat as whole as possible and
remove the vein from the tail. Make a sauce of hard boiled yolks of egg, mashed,
two tablespoons cream, two tablespoons olive oil, vinegar, mustard, cayenne
pepper and sugar to suit. Put the crab meat in this, but do not boil. Serve with
poached eggs.
Fried crabs.
Prepare the crabs by cutting off one fourth of an inch of the front part of the
mouth, and scrape off both sides under the shell, afer which rince in cold
water. Fry in butter or lard until a little crisp. Some prefer them breaded the
same as oysters. Serve on toast with butter sauce. Garnish with a few sprigs of
parsley and slices of onion.
< last page | next page >
Classic
Cook Books
|
