Top & bottom. -1.
Cool. Cream Dressing I or V. Fry in deep fat, and drain. Add one-third cup White Stock with onion, remove onion, add crab meat and rub through sieve, then add seasonings. Maître d’Hôtel Butter Serve.
Cool. Cream Dressing I or V. Fry in deep fat, and drain. Add one-third cup White Stock with onion, remove onion, add crab meat and rub through sieve, then add seasonings. Maître d’Hôtel Butter Serve.