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Crab in Tomato a la Berthel / Crabe en Tomates a la Berthel

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None One cup of crab meat, three small tomatoes, a teaspoon of
  • • None anchovy paste, a teaspoon of lemon juice, six slices of bread, four
  • • None spoons of butter, some chopped parsley, a teaspoon of onion juice,
  • • None cayenne pepper and salt.

Instructions

Step 1. out with a large round biscuit cutter, spread them with the butter.

Step 2. Put the tomatoes in hot water for two seconds and then remove the

Step 3. skin. Make two slices from the center of each tomato, scoop the

Step 4. center of the slices out, leaving it in a thick ring and sprinkle

Step 5. it with the chopped parsley. Pick the crab meat very fine, add to it one spoon of the stirred butter, the onion juice, lemon

Step 6. juice, anchovy paste, cayenne pepper and salt. Roll them in small

Step 7. balls, put one on each of the tomatoes that have first been placed

Step 8. on the slices of bread. Decorate with the stirred butter all around

Step 9. and on the edge of the tomato and around the bread. On top of

Step 10. the crab meat put a thin round slice of truffles. Decorate

Step 11. with the rest of the butter in a circle on the crab meat that first

Step 12. has been colored with the orange color. Arrange on a platter

Step 13. with parsley in the center and with lemon and crab claws all around.