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Soft Shell Crabs Olympia
Twelve soft-shell crabs baked on six toasts beneath raw bacon, No7 butter and crumbs. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2259. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Shellfish74°C, raw bacon71°C/product assurance, cold milk soak≤4°C. Limites : Crab edible mass, cold-milk volume, No7 butter application and baking geometry unknown.
Method
Steps
Step 1
Mash cool butter with chopped parsley/chervil, lemon juice, salt and pepper; chill and measure FINISHED maître d’hôtel butter.
Step 2
Clean twelve crabs, soak covered in recorded cold milk thirty minutes under refrigeration, drain. Lay SIX toast slices in baking dish; place crabs over, distribute salt/paprika and SIX raw bacon slices. Divide measured FINISHED No7 butter as small bits over bacon, top with two tablespoons crumbs.
Step 3
Bake brisk-oven fifteen-minute source guide until crabs74°C and raw bacon safely cooked; serve in same dish. Do not assume one bacon slice per crab: six slices over twelve crabs.
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