Transcribe
Translate
M. J. Delaney cookbook, 1933
Page 21
More information
digital collection
archival collection guide
transcription tips
[[underlined]] Crab Meat Florentine [[/underlined]] 3 tablespoons butter 3 tablespoons flour 1 1/2 cups milk 2 egg yolks 1 1/2 cups crab meat 2 cups cooked spinach Dash Worcestershire sauce 2 or 3 tablespoons white wine flavoring Salt, pepper, & paprika Melt butter, add flour and gradually the milk. Cook until smooth and thickened, stirring constantly. Add egg yolks, slightly beaten; then crab meat, Worcestershire and paprika. Put a layer of cooked (or canned) chopped and seasoned spinach in bottom of greased baking dish or individual ramekins. Cover with crab meat mixture, sprinkle
Saving...
prev
next
[[underlined]] Crab Meat Florentine [[/underlined]] 3 tablespoons butter 3 tablespoons flour 1 1/2 cups milk 2 egg yolks 1 1/2 cups crab meat 2 cups cooked spinach Dash Worcestershire sauce 2 or 3 tablespoons white wine flavoring Salt, pepper, & paprika Melt butter, add flour and gradually the milk. Cook until smooth and thickened, stirring constantly. Add egg yolks, slightly beaten; then crab meat, Worcestershire and paprika. Put a layer of cooked (or canned) chopped and seasoned spinach in bottom of greased baking dish or individual ramekins. Cover with crab meat mixture, sprinkle
Szathmary Culinary Manuscripts and Cookbooks
sidebar
