Wednesday, July 15, 2009

Mock Crabs

Cook a teaspoonful of finely chopped onion in 2½ tablespoonfuls of butter in the blazer of a chafing dish 5 minutes. Add 4 tablespoonfuls of flour, and when blended with the butter, stir in ¾ of a cup of milk. When the mixture boils, add 1 cup of korulet, 1¼ teaspoonfuls of Worcestershire sauce, 1/3 of a teaspoonful of mustard, ¼ of a teaspoonful of paprika, and a few grains of cayenne. When again boiling, set over hot water and stir in 1 beaten egg. Serve on thin crackers.—Janet M. Hill, in "Boston Cooking School Magazine."

No comments:

Post a Comment