Page:Meier - The Art of German Cooking and Baking.djvu/156




 * 50 crabs

¼ lb. of butter

3 tbsps. of flour

1 pt. bouillon

Some champignon water

¼ wineglassful of white wine

1 tbsp. of lemon juice

1 pinch of salt and pepper

2 yolks of eggs

½ pt. champignons

Preparation: The crabs or crawfish are cooked the same way as given under No. 53, the meat all picked out, also out of the tails and cut into small pieces. The coral is pulverized and cooked in ¼ lb. of butter together with flour browned in it. The bouillon, the champignon juice, white wine, lemon juice, salt and pepper are added and cooked for 15 minutes in a covered pan. This gravy is then strained through a fine sieve and t'he crab meat and champignons put in. This mixture is filled into shells or patties and baked in oven 5 minutes. (See Chapter 3, No. 29, Veal Sweetbread Patties). You can also serve this ragout on toast.


 * 6 doz. oysters

1½ lemon

Preparation: The oysters are opened with an oyster knife and cleaned with a small knife, then placed neatly on a platter covered with a napkin, garnishing with slices of lemon.


 * 2½ doz. oysters

1 tbsp. of butter

1 tbsp. of flour

1 tsp. of lemon juice

Salt, pepper

Pie crust

2 tbsps. of cream

Preparation: The butter is melted, flour, cream, lemon juice, salt, pepper and oysters put in, then boiled up once. Small patties are made as given under Chapter 3, No. 39, Veal Sweet Bread Patties. Fill the patties with the oyster ragout, bake in oven a few minutes, then serve at once. This is a fine dish.


 * 3 doz. oysters

Salt, pepper

1 cupful of fine roll crumbs

⅛ lb. of butter

Some lemon juice

Preparation: The prepared oysters are put into a dish,