Serve it Cold!

Serve it Cold!

Image
Serve It Cold - A cookbook of delicious cold dishes

A cookbook of delicious cold dishes

The elegant, serene world of cold cooking - from appetizers to desserts, including complete menus. 

Pictured on the cover are Princess Crab Mousse, Minted Melon Ring, and Cherries in Port.   In the acknowledgments, the authors, as usual, thank friends, associates, and restaurants for inspiration and help; there is also a special acknowledgment to Knox Gelatine, Inc. 

The cookbook includes the following sections:

  1. Know-How for Cold Dishes
  2. Appetizers
  3. Soups
  4. Entrees
  5. Salads and Vegetables
  6. Sauces, Dressings, and Relishes
  7. Sandwiches and Smorrebrod
  8. Desserts
  9. Drinks
  10. Wines for the Cold Feast - by Phillip S. Brown
  11. 12 Party Menus

Princess Crab Mousse 

Ingredients

1 pound frozen King crab meat, defrosted (or about 3 cups fresh or canned crab meat)
2 cups bottled clam juice (part or all may be chicken broth)
2 onion slices
1 carrot, sliced
2 lemon slices
1/2 teaspoon each dried tarragon and marjoram
2 envelopes unflavored gelatine
Cayenne pepper
1/4 teaspoon nutmeg
1 tablespoon lemon juice
Salt
1 cup heavy cream
1/4 cup mayonnaise
Curly endive (chicory) or watercress
Crab legs or big pieces for garnish
Lemon twists

Method

(King crab meat was chosen for this because of its pretty pink color and general availability.  Other crab may be used).  Pick over crab; remove any bits of shell.  Simmer together for about 10 minutes the clam juice, onion, carrot, lemon, herbs tied in cheese-cloth.  Remove herbs and lemon.  Soften gelatine in 1/2 cup cold water;  dissolve in the hot clam liquid.  Add crab meat.  In two portions, pour into blender and whizz until smooth (or chop crab very fine and force clam juice and vegetables through food mill or sieve).  Combine and season to taste, on the plus side, with cayenne and nutmeg.  Add lemon juice, and salt if needed.  It should be delicate, but well seasoned; for whipped cream added later will bland it.  Chill crab mixture until thick and heavy, but not set.  Whip cream until thick and softly peaked, but not stiff and dry.  Gently fold mayonnaise and the cream into crab.  Pour into 6-cup mold and chill until firm, 4 hours or more.  Unmold onto a pretty glass plate and decorate with frilly greens, crab legs and thin slices of lemon slashed half through and twisted.  Makes 12 or more servings.  Croissants or other light crisp rolls are nice with this, also a chilled vegetable and melon in season. 

Author
June Crosby & Ruth Conrad Bateman
Publisher
Gramercy Publishing Company, New York
Year Published
1969
Number Pages
224