Method.—Melt the butter in the blazer, add the onion, and let cook until a light-brown color; add the flour and mix until smooth; add the stock and stir until it thickens. Add the crab meat, lemon juice, parsley, salt and pepper. Beat the yolk of the egg and add two or three spoonfuls of the sauce to it; mix well, add to the ingredients in the blazer, stir constantly, and serve as soon as heated.
Crabs à la Creole.
Ingredients.
- 1 green pepper, chopped fine.
- 1 clove of garlic, chopped fine.
- 1 small onion, chopped fine.
- 1 tablespoonful of butter.
- 1 cup of tomatoes.
- 1 cup of crab meat.
- Pepper and salt.
Method.—Put the butter in the blazer; when melted, add the garlic, onion, salt, pepper and tomatoes, and let cook ten minutes; add the crab meat (fresh or canned). Serve when hot on sippets of toast.
Shrimps à la Poulette.
Make a sauce of one-fourth a cup, each, of butter and flour, half a teaspoonful of salt, a dash of pepper and one cup and a half of white stock; add one tablespoonful of anchovy essence and a quart of shelled shrimps. When hot add the beaten yolks of two eggs, with half a cup of cream. Lastly, add a tablespoonful of lemon juice and serve, without boiling, on sippets of toast.
Shrimps with Peas.
A pint of shrimps and a cup of peas, heated in a cup and a half of cream sauce, are particularly good.