Reference > Farmer's Cookbook > ENTRÉES > Halibut Marguerites
  Bouchées of Oyster Crabs Cromesquis à la Russe  
CONTENTS · BIBLIOGRAPHIC RECORD

Halibut Marguerites

Line a buttered tablespoon with Fish Force-meat II. Fill with Creamed Lobster, cover with force-meat, and garnish with force-meat, forced through a pastry bag and tube, in the form of a marguerite, having the centre colored yellow. Slip from spoon into boiling water, and cook eight minutes. Serve with Béchamel or Lobster Sauce.


CONTENTS · BIBLIOGRAPHIC RECORD
  Bouchées of Oyster Crabs Cromesquis à la Russe  
 
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