Reference > Farmer's Cookbook > SOUPS > Crab Soup
  Chestnut Purée Philadelphia Pepper Pot  
CONTENTS · BIBLIOGRAPHIC RECORD

Crab Soup

6 hard-shelled crabs
2 tablespoons butter
3 cups White Stock III
2 tablespoons flour
2/3 cup stale bread crumbs
1 cup cream
1 slice onion
Salt
1 sprig parsley
Cayenne

Remove meat from crabs, and chop finely. Add stock, bread crumbs, onion, and parsley, and simmer twenty minutes. Rub through a sieve, bind with butter and flour cooked together, then add cream and seasonings. Serve with Pulled Bread.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chestnut Purée Philadelphia Pepper Pot  
 
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