Stuffed with crab "Farse a Crab"

Description

Whose tastes are more refined - ours or our forefathers? Any arguments about this are subjective. Helps the saying: "tastes differ". I am familiar with an American family headed by a woman, recently turned 95 years old. Searches dishes for the contest "Journey to ancient recipes" led me to her. Her name is Dorothy, though she loves when her name is Dottie. Her parents are originally from England, but had business in America, where he subsequently settled. With him from London, they brought the housekeeper, not the first generation that had a diploma /it turns out these were given in the middle ages/. After it they changed many others, but all enjoyed her recipes and books. One of the recipes "Farse a crab" - from Robert Mey - the Accomplisht Cook (London:1660 ), was the hallmark of romantic dinners in the dynasty Dottie. It is believed that this dish brought happiness to her mother, she, her son, and now grandchildren. When I told her about the contest, she got excited and showed me these old books, and even a diploma the same housekeeper. The recipe for this exquisite, with three stories and three times was adapted, but I cooked it on the original recipe, and in parallel, replacing modern products. So let's start our journey in the year 1660...

Ingredients

Grapes

0.5 kg
Dry white wine

1 bottle
Butter

100 g
Seasoning

2 tsp
Nutmeg

1 tsp
Bread crumbs

3 Tbsp
Chicken egg

3 piece
Acne

1 kg
Crab

1 piece
Almonds

0.5 cup
Carnation

2 piece
Lemon

1 piece

Cooking

The products required. The recipe indicated that we need a fresh young eel. In new York city to buy it was not so easy. Everywhere offered frozen. Finally, in the area of China town, the salesman pointed us in the tank with these snakes, caught, tied them in a tight pack and struck out on the stone counter, convincing us that they are ready to use. Thoroughly rinse the slime, rubbing salt. I've done it a few times. Here they are "handsome". We can safely replace the crab with imitation crab meat or crab sticks. And eel - frozen.

Take out the flesh of the crab, when it came to claws and foot - long picked out, but then quickly coped with scissors.

Then began such a... Suddenly, it seemed to me that one eel moved, think - thought, but no - he lifted his head, then the second... and started these "horror" crawl / managed to photograph only 2 heads/. That was then, guess what - I just ran away.

My husband butchered eels and finely chopped. He spent a long time, and I in the processor quickly scrolled packet of imitation crab meat and a bag of frozen eels. The stuffing I was making as a meat original recipe.

K chopped the crab meat, add the eels, finely ground almonds, spices, eggs, salt, pepper and refreshing acidity - the barberry, and grape slices. According to the book meat filled shell crab in wine and baked in the oven.

I formed balls with my hands.

This historic recipe has not gone unnoticed by her friend Julia child, who came up with the special molds - Bombe mold, filled them with mince and call the dish "Bombe farsе a crab", so this one is preserved from Dottie.

Put in a roasting pan, prepare the balls with the pine nuts and pumpkin seeds. Pour a small amount of white wine and butter pieces. Previously, it was all cooked on the fire, and we bake it in the oven and bake at t 350F 20 to 30 min.

Prepare sauce: RUB the butter with egg yolk, diluted with wine and bring to a boil, stirring constantly, add the nutmeg, cloves, lemon juice and at the end of the grape slices.