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Stuffed Crab Noses

4 servings

Ingredients

• Crabs (as needed)
• Salt (a little)
• Vinegar (a little)
• Farce (without onions) (as needed)
• Bouillon (as needed)

Instructions

1. Place the crabs in rapidly boiling water with salt and a little vinegar.
2. After 5 to 10 minutes, remove them and break the tails from the heads.
3. Wash out the heads and fill them with a farce without onions.
4. Cook the stuffed crab noses for ¼ hour in bouillon and only add them to the fricassee or soup, along with the meat from the crab tails, when serving.

Modernized from a treasured 19th-century German cookbook.