Crab-Meat Souffle, Hotel Pierre
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
2 tbsp finely cut green peppers
1 tsp finely cut peeled onion
1 tbsp butter
2 cps cream sauce
4 eggs plus 1 extra egg white
2 cps cleaned, flaked cooked crab meat
1/2 tsp salt
1/4 tsp pepper
1/8 tsp dry mustard
1 - Start oven at moderate (350 degrees F.).
2 - Saute peppers and onion in butter until vegetables are tender.
3 - Combine with cream sauce.
4 - Beat egg yolks until thick and lemon-colored.
5 - Add to cream sauce.
6 - Mix gently to blend
7 - Add crab meat and combine evenly but gently.
8 - Add seasonings.
9 - Whip 5 egg whites until they stand in points when beater is removed.
10 - Fold crab mixture into whites, gently.
11 - Pour into straight-sided 2-quart baking dish.
12 - Set dish in shallow pan of hot water.
13 - Bake 40 minutes or until souffle rises and is well browned.
Makes 4 servings.
May be served with hot mushroom sauce or with a delicate cheese
sauce. Succotash tastes good with this. So does a tossed green salad.
Small fruit tarts, or a sherbet with cookies or layer cake, round out
a menu featuring thisd souffle.
Lobster Souffle: Substitute 2 cps flaked, finely cut cooked or canned
lobster meat for crab meat in the above recipe. Add 1 or 2 truffles, finely
minced. Serve with any fish sauce. Makes 6 servings
Shrimp Souffle: Substitute 2 cps ground cooked or canned shrimp for
crab in above recipe. Add 1 tsp anchovy paste or 1 tbsp
finely cut anchovies to mixture before floding into beaten whites. Serve
with any fish sauce. Makes 6 servings.