CRAB À LA CARMEN
- 1 good-sized crab
- 2 tablespoonfuls olive oil
- 1 chopped shallot
- 1 teaspoonful chopped parsley
- 2 tablespoonfuls bread crumbs
- 2 tablespoonfuls chopped cooked chicken
- 1 teaspoonful tarragon vinegar
- 1 tablespoonful cream
- 3 tablespoonfuls fish stock
- ½ pint (1 cup) white sauce
- 2 hard cooked egg yolks
- Salt and pepper to taste
Boil the crab, then remove the meat from it. Put the oil into a casserole, add the crab meat, the shallot, and parsley; stir over the fire until quite hot; then add the bread crumbs, vinegar, chicken, cream, stock, and seasonings; fill some flange ramequins very full with the mixture, heaping them in the center; pour over each some of the white sauce, and sprinkle over the top the sieved hard cooked yolks of eggs.
Stand them in a pan containing a little boiling water on the stove until thoroughly hot, then serve.
Haddock and Macaroni