Hot Crab-Meat Balls
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
2 1/2 tbsp butter or margerine
3 tbsp flour
1/2 cp consomme or chicken stock
1/2 tsp salt
1/4 tsp white pepper
1/2 cp heavy cream
2 cps crab meat
1/2 tsp fnely cut tarragon
2 tsp finely cut parsley
1 (3 oz) can chopped broiled mushrooms
2 tbsp butter or margerine
1 - Melt 2 1/2 tbsp butter or margerine in saucepan.
2 - Stir in flour smoothly until golden.
3 - Stir in consomme or stock, boiling 1 or 2 minutes.
4 - Add salt and pepper.
5 - Stir in cream slowly.
6 - Remove from heat.
7 - flake crab meat lightly with fork.
8 - Remove all fibers.
9 - Add crab, tarragon, parsley and mushrooms to cream sauce.
10 - Mix.
11 - Spread on platter to cool.
12 - Form crab mixture into small balls.
13 - Refrigerate or freeze.
14 - At cocktail time, saute lightly in hot butter or margerine.
15 - Use chafing dish to keep balls hot.
16 - Serve each on wooden pick.
Makes about 30 balls.