Work and stir until you have a perfectly smooth paste. Press it
through a fine sieve, add the salt, pepper, mushrooms and sweetbreads.
Stand over hot water for twenty minutes, until thoroughly hot. Add, if you
use it, four tablespoonfuls of sherry, and serve.
This will serve ten persons.
SHELL-FISH DISHES
DEVILED CRABS
12 crabs, or one pint of crab flake
4 hard boiled eggs
2 level tablespoonfuls of butter
2 tablespoonfuls of soft bread crumbs
1 tablespoonful of flour
1 teaspoonful of salt
1 saltspoonful of grated nutmeg
1 teaspoonful of onion juice
1/2 pint of milk
A dash of cayenne
Chop the whites of the hard boiled eggs very, very fine. Put the yolks
through a sieve. Rub the butter and flour together, and add the milk; stir
until boiling, take from the fire, and add the bread crumbs and the eggs.
Add all the seasoning to the crab flake, mix the two together, and fill at
once into the shells. The shells must be quite full, so that there will be
no danger of the fat being held in the shell. Dip the shells in egg, then
cover them thickly with bread crumbs. It is well to egg and bread crumb the
upper side again; in fact both dippings may be on the upper sides, leaving
the shells red underneath. Put these in a frying basket and fry for a
minute in hot, deep fat.
Pages:
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82