. High living; recipes from southern climes . Let this cook until the gravy is quite thick, one-half hour being usually enough. Last,drop in one dozen large oysters and cook for live minutes. Serve with toastedcrackers. SHRIMP GUMBO — Shrimp gumbo is made in the same way as the crabgumbo, except that you substitute one pound of picked shrimps for the crab, and useonly two large tomatoes. CRAB JAMBALAYA—Slice two onions and one clove of garlic very fine andfry until transparent in two tablespoonfuls of butter; add one heaping tablespoonful offlour and cook for two minutes. Then add three large
. High living; recipes from southern climes . Let this cook until the gravy is quite thick, one-half hour being usually enough. Last,drop in one dozen large oysters and cook for live minutes. Serve with toastedcrackers. SHRIMP GUMBO — Shrimp gumbo is made in the same way as the crabgumbo, except that you substitute one pound of picked shrimps for the crab, and useonly two large tomatoes. CRAB JAMBALAYA—Slice two onions and one clove of garlic very fine andfry until transparent in two tablespoonfuls of butter; add one heaping tablespoonful offlour and cook for two minutes. Then add three large tomatoes, which have beenskinned, and one chopped green pepper; simmer for fifteen minutes. Add two quartsof stock and, when it has come to a boil, the meat of two large crabs (about one pint),and one cupful of well-washed rice. Boil for one-half hour longer, and serve hot. CRAB SOUFFLE — Make pint of rich cream sauce, add the yolks of threeeggs, and beat well, then a dash of cayenne and a cupful of grated New York cheese;now add one p
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectc, booksubjectcookery
