20 M RS. E RI CS SO N H AM MO ND’S C OO K B OO K / Crab in Egg a la Lloyd George

Step 1. leave in the juice to cool then pick the meat out. Be careful

Step 2. not to have any of the shell. Shred it fine, and add to the butter that first must be stirred to a cream. Add the anchovy

Step 3. paste, a teaspoon of lemon juice, a squeeze of an onion, pepper

Step 4. and salt. Cut the eggs in halves crosswise that first have been hard boiled, time twelve minutes. Scoop out the yolk and part of the

Step 5. white if it is very thick, then fill the whites with the mixture. Spread the rest of what is left on to the bread. Cut the bread out

Step 6. with a round biscuit cutter. Place one of the eggs on each with the cut side down. Then stir the yolks of the eggs to a cream, add the

Step 7. spoon of gelatine and mayonnaise dressing, put it in a paper bag

Step 8. that holds a ribbon tube. Decorate with it a ribbon around on the

Step 9. sandwich. Circle the eggs with the butter that first has been stirred, and color with the orange coloring. Arrange in the form

Step 10. of a ring on a platter. Garnish with parsley in the center and all around with lemon and crab claws. Rolled Crab Sandwiches a la Allgot

Step 11. Sandwiches de Crabe en roulade a V Allgot

Step 12. Six slices of bread, three tablespoons of butter, one cup of crab

Step 13. meat, one teaspoon of Worcestershire sauce, one teaspoon of

Step 14. lemon juice, and a few drops of onion juice, pepper and salt.

Step 15. tablespoon of the butter for decoration, to the rest of the but¬

Step 16. ter mix the crab meat that has been finely chopped, add pepper,

Step 17. salt, onion and lemon juice, and spread the bread with the mixture

Step 18. and roll. Cut them all even sizes about three inches in length

Step 19. and three inches in thickness. Arrange them on a platter in the

Step 20. form of a rose and decorate a branch on each sandwich with the stirred butter that first has been colored green with parsley.