Crab Soup
6 hard-shelled crabs 2 tablespoons butter 3 cups White Stock III 2 tablespoons flour ½ cup stale bread crumbs 1 slice onion 1 sprig parsley 1 cup cream
The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.
6 hard-shelled crabs 2 tablespoons butter 3 cups White Stock III 2 tablespoons flour ½ cup stale bread crumbs 1 slice onion 1 sprig parsley 1 cup cream