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The 1918 Fanny Farmer Cookbook
Salt
Cook butter with onion three minutes, add flour mixed with curry powder and chicken stock.
When boiling−point is reached add crab meat and season with salt.
8
5
Devilled Crabs
1
cup chopped crab
meat
Yolks 2 eggs
/4 cup mushrooms,
finely chopped
1
2
tablespoons
Sherry wine
2
tablespoons
butter
1
teaspoon finely
chopped parsley
tablespoons flour
/3 cup White Stock
Salt and pepper
2
2
Make a sauce of butter, flour, and stock; add yolks of eggs, seasonings (except parsley), crab
meat, and mushrooms. Cook three minutes, add parsley, and cool mixture. Wash and trim
crab
shells, fill rounding with mixture, sprinkle with stale bread crumbs mixed with a small
quantity of
melted butter. Crease on top with a case knife, having three lines parallel with each other
across
shell and three short lines branching from outside parallel lines. Bake until crumbs are brown.
8
6
Devilled Scallops
quart scallops
1
1
1
1
teaspoon salt
/3 cup butter
Few grains cayenne
/3 teaspoon made
mustard
2
/3 cup buttered
cracker crumbs
Clean scallops, drain, and heat to the boiling−point; drain again, and reserve liquor. Cream
the
butter, add mustard, salt, cayenne, two−thirds cup reserved liquor, and scallops chopped. Let
stand one−half hour. Put in a baking−dish, cover with crumbs, and bake twenty minutes.
Chapter XXII − ENTRÉES
421
Page
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