SHELL-FISH DISHES
Reading edition
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. Serve one to each person.
This quantity should fill eight shells.
CRAB BACKS à la CARACAS
1 dozen crabs, or six backs and a pint of crab flake 1 teaspoonful of salt 1 teaspoonful of onion juice A dash of cayenne
Add the seasoning to the crab flakes, and mix without breaking the flakes. Fill the mixture into the backs, put a teaspoonful of butter on the top of each, sprinkle lightly with crumbs, and bake in a quick oven twenty minutes,
CRAB MEAT à la DEWEY
1 pint of crab flake 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1 teaspoonful of salt 1 red and one green pepper 1/2 pint of chicken stock, or milk 2 tablespoonfuls of sherry Yolks of two eggs
Drop the peppers into hot fat just a moment and rub off the skin, remove the seeds and chop the flesh fine. Put this, with the butter, in a saucepan, and shake over the fire until the peppers are soft. Add the flour, mix, and add the stock or milk; stir until boiling, add the salt and pepper and the crab flakes. Do not stir, but heat slowly over hot water. When hot, add the yolks of the eggs, beaten with two tablespoonfuls of cream. Heat again, just a moment, being careful not to curdle the eggs, and serve on toast.
This dish is very nice when made in a chafing dish, and will serve six people.
LOBSTER CUTLETS
1 pint of lobster meat 2 level tablespoonfuls of butter 4 level tablespoonfuls of flour 1/2 pint of milk 1 teaspoonful of salt 1 teaspoonful of onion juice 1 saltspoonful of white pepper 1/2 saltspoonful of grated nutmeg Yolk of one egg A dash of cayenne
Chop the boiled lobster rather fine with a silver knife, and add to it all the seasoning. Rub the butter and flour together in a saucepan, add the milk, stir until you have a smooth, thick paste, add the yolk of the egg, cook a moment longer, add the lobster, and turn out to cool. When cold, form into cutlet shaped croquettes, dip in egg, roll in bread crumbs, and fry in deep hot fat. Put a small claw in the end of each cutlet to represent the bone. Serve with these either cream sauce or sauce tartar.
This quantity should make eight cutlets.
LOBSTER NEWBURG
Make this precisely the same as crabs Newburg, using one pint of boiled lobster meat. Cut the lobster in cubes of about one inch. Purchase one large or two small lobsters.
OYSTER CROQUETTES
50 fat oysters 4 level tablespoonfuls of flour 2 level tablespoonfuls of butter 1 tablespoonful of chopped parsley 1 teaspoonful of salt 1 teaspoonful of onion juice 1/2 saltspoonful of nutmeg 1 saltspoonful of white pepper Yolks of two eggs
Drain and wash the oysters, throw them into a hot kettle, shake until the gills curl and the liquid boils. Boil five minutes and drain, saving the liquor. There should be a half cupful of liquor. Chop the oysters and add them to the liquor. Rub the butter and flour together, add the oysters and liquor, stir until the mixture reaches boiling point, and push to the back of the stove where it will cook for ten minutes. Add all the seasoning and the yolks of the eggs, cook just a minute, and turn out to cool. This must stand either over night, or must be placed directly on the ice for at least four hours. When cold, form into small cylinder shaped croquettes, dip in egg and bread crumbs, and fry in deep hot fat.
This quantity will make one dozen good sized cylinders.