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American cookbook, October 1933
Page 59
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Crab Meat Delmontico Use Japanese crabmeat (canned) Lobster or shrimp can be added. Heat a can of cream of mushroom soup to boiling pt. add fish, cover and simmer over hot water till hot. Use 2 1/2 c. of fish to 1 can of condensed soup. Use little seasoning and add a dash of nutmeg. Thicken slightly. Garnish with eggs and water cress.
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Crab Meat Delmontico Use Japanese crabmeat (canned) Lobster or shrimp can be added. Heat a can of cream of mushroom soup to boiling pt. add fish, cover and simmer over hot water till hot. Use 2 1/2 c. of fish to 1 can of condensed soup. Use little seasoning and add a dash of nutmeg. Thicken slightly. Garnish with eggs and water cress.
Szathmary Culinary Manuscripts and Cookbooks
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