TheHummer
Cook
This simple Victorian luncheon dish was cleverly invented to deceive the eye as well as the taste buds. The 'crab' is in fact, finely shredded chicken and Red Leicester cheese and the fishy taste comes from anchovy essence.
1 Egg, hardboiled, yolk sieved, white chopped
15 g Butter ( 1/2 oz)
1 1/2 tsp English mustard
2-3 Drops Anchovy essence
100 g Red Leicester cheese (4 oz)
2 Cooked chicken breast fillets, skinned
Lettuce, tomato, cucumber, to garnish
1 Reserve some of the egg yolk. Mix the rest with the butter, mustard and anchovy essence.
2 Carefully mix in the cheese so that it is blended but with the shreds intact.
3 Finely chop the chicken breats. Then lightly mix in the chicken. Chill for at least 2 hours to allow the flavours to develop.
4 Serve on a small bed of lettuce, in a crab shell if possible. Garnish with the reserved egg yolk, chopped egg white and a little tomato and cucumber thinly sliced. Accompany with thinly sliced brown bread and butter.
Servings: 4
1 Egg, hardboiled, yolk sieved, white chopped
15 g Butter ( 1/2 oz)
1 1/2 tsp English mustard
2-3 Drops Anchovy essence
100 g Red Leicester cheese (4 oz)
2 Cooked chicken breast fillets, skinned
Lettuce, tomato, cucumber, to garnish
1 Reserve some of the egg yolk. Mix the rest with the butter, mustard and anchovy essence.
2 Carefully mix in the cheese so that it is blended but with the shreds intact.
3 Finely chop the chicken breats. Then lightly mix in the chicken. Chill for at least 2 hours to allow the flavours to develop.
4 Serve on a small bed of lettuce, in a crab shell if possible. Garnish with the reserved egg yolk, chopped egg white and a little tomato and cucumber thinly sliced. Accompany with thinly sliced brown bread and butter.
Servings: 4
Barbara
