Crab Forcemeat from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Chop the onion very fine and fry in one tablespoonful of butter until a golden brown; then add a tablespoonful of flour and moisten with a quarter of a pint of water, or oyster liquor, till the sau...
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Ingredients
- The Meat of 12 Crabs
- An Onion
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- ¼ Pint of Water, or Oyster Liquor
- ½ Teaspoonful of Salt
- A Teaspoonful of White Pepper
- A Dash of Cayenne
- A Clove of Garlic
- 12 Mushrooms (If Desired)
- The Yolks of 3 Eggs
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