Crab Cutlet with Rice a la Arthur / Cdtelette de Crabe au Riz a V Arthur

Step 1. put it over a very low fire with two and a half cups of hot water, a

Step 2. teaspoon of salt, and with a tight cover let it simmer very slowly

Step 3. [do not stir during the time of cooking]. When the rice has swelled

Step 4. and absorbed all the water, pour on top of it one cup of boiling hot

Step 5. Copyright, 1924, by Mrs. Ericsson Hammond

Step 6. C RA B I N S HE LL W IT H G RE EN P EP PE R A L A B LA NC HE

Step 7. Copyright, 1924, by Mrs. Ericsson Hammond S TE WE D O YS TE RS A L A L IV OU RN AI SE M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 109

Step 8. milk [but do not stir]. Leave stand until the rice is well cooked

Step 9. and all the milk absorbed in the rice. In the meantime, pick all

Step 10. the meat carefully from the crabs [that have been cooked for eight¬

Step 11. een minutes and left in the water until cold] and be sure to have no shell in the meat; shred the meat and measure it, which should

Step 12. amount to about two cups; mix it with the hot rice, also the onion

Step 13. juice, mustard, and pepper. Put tablespoonfuls of it on a large

Step 14. platter, and when it commences to get cold form them in the shape

Step 15. of a cutlet; leave until cold; mix the eggs; dip the cutlets in the

Step 16. eggs and then in the bread crumbs. Cook one at a time in the

Step 17. Mazola oil that has been put in a kettle over the fire and is smoking

Step 18. hot; take up and put on a roasting pan. Just before serving put

Step 19. them in the oven from about three to four minutes to be thoroughly

Step 20. hot through. Arrange them on a platter in the form of a ring and serve with the tartar sauce around, filled in lemon or tomato.