Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/4 cp flour
1/4 tsp salt
1/4 tsp pepper
1/2 cp mayonnaise
1/4 cp milk
1/4 tsp basil
1/4 tsp tarragon
1 1/4 cps flaked, cleaned crab meat
4 egg whites
1 - Start oven at moderate (325 degrees F.).
2 - Grease deep 7-inch casserole.
3 - Combine flour, salt, pepper, and mayonnaise.
4 - Do not beat.
5 - Stir only to mix.
6 - Add milk slowly, stirring gently.
7 - Add herbs.
8 - Stir only until smooth.
9 - Stir in crab meat.
10 - Beat egg whites until they stand in stiff points when beater is removed.
11 - Fold crab mixture gently into whites.
12 - Pour at once into prepared baking dish.
13 - Set dish in shallow pan of hot water.
14 - Bake 40 to 45 minutes.
Makes 4 servings.
A good Sunday luncheon dish. A delicate salad such as Belgian en-
dive, or new potatoes with parsley-butter sauce, and very small currant
muffins add up to a good menu. Serve fresh strawberries or red rasp-
berries for dessert.
Special Recipes for this Week
Wonderful-Flavor Veal (Skillet Dish)
Souffles Recipe Information
"Sunnybank" Cheese Souffle"
Cheddar Souffle San Ysidro
Crab-Meat Souffle, Hotel Pierre
Crab-Meat Souffle, Baltimore Style