- 18 crabs
- 2 qts. salt water
- 1⁄10 lb. of butter
- 2 tbsps. of flour
- Salt
- 1 pinch of pepper
- Sugar
- 2 tbsps. of cream
- ½ pt. of rich bouillon
Preparation: The crabs are brushed well in cold water, then cooked very red in 2 qts. of boiling salt water. The claws and tails are broken off and the meat picked out and cut up. Remove the gravy substance from the bodies and crush the coral in a mortar.
Heat the butter and put in the crushed coral, stir while stewing, add the 2 tablespoonfuls of flour, stew a while and add the bouillon, cook it slowly until it is smooth, then strain through a sieve and season with salt and pepper. Stir in the 2 tablespoonfuls of cream, let the gravy get very hot and put in the meat from the tails and claws. It must not boil any more.
Lobster gravy is prepared the same way. Instead of crabs or crab butter, take lobsters or lobster butter.
Remarks: A left over body of a lobster may be utilized for a gravy.
No. 20—REMOULADE SAUCE.
Quantity for 6 Persons.
- 3 tbsps. of fine oil
- 1½ tbsps. of flour
- ½ pt. of bouillon
- 2 hard-boiled yolks of eggs
- 1 raw yolk of egg
- 1½ tbsps. of lemon juice
- 1 tsp. of mustard
- Salt
- 1 pinch of pepper
- ½ tsp. of sugar
Preparation: Stew the oil and flour a little while, add the bouillon, cook, strain and stir until cold. Stir the hard-boiled yolks of eggs together with the raw yolk, lemon juice, mustard and gradually stir in the oil mixture. Season with salt, pepper and sugar. It is served with beef, eggs and head cheese.
No. 21—WHITE FRICASSEE SAUCE.