- 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
CURRIED FISH
- 1½ lbs. cooked fish
- 2 heaping tablespoonfuls (2 ozs.) butter
- 2 large onions
- 1 large apple
- 2 heaping tablespoonfuls (2 ozs.) rice flour
- 1 tablespoonful curry powder
- 1 tablespoonful chutney
- 1 lemon
- 1 teaspoonful salt
- 1½ pints (3 cups) fish stock
- ½ lb. (1 cup) boiled rice
- ½ cupful shrimps
- 2 hard cooked eggs
Free the fish from skin and bones. Melt the butter in a fireproof dish, then put in the apple and the onion cut into small pieces, fry together until a nice brown color, then stir in the rice flour, curry powder, chutney, the strained juice of the lemon, salt, and stock; simmer for fifty minutes, then add the fish.
Arrange the hot boiled rice around a casserole, turn the curry into the center; garnish with the shrimps made hot in a little cream and quarters of the hard cooked eggs.
Serve very hot.