A light creamy dish, Zeebrugge Crabmeat and Lettuce Mould makes an unusual and easily prepared first course. Serve with lemon wedges and brown bread. A chilled white wine would be an ideal accompaniment.
1 teaspoon olive oil
10 oz. canned crabmeat, shell and cartilage removed
6 fl. oz. || cup Court Bouillon, cold
1 oz. gelatine juice of J lemon
1 teaspoon black pepper
1 teaspoon cayenne pepper
½ teaspoon salt
8 fl. oz. double cream
2 oz. butter
1 lettuce, outer leaves removed, washed and finely shredded cucumber, very thinly sliced
Using the oil, lightly grease the bottom and sides of a 2-pint souffle dish or mould.
Place the crabmeat in a large mixing bowl and, using a fork, flake it finely. Set aside.
In a medium-sized mixing bowl, com-bine the court bouillon, gelatine, lemon juice, pepper, cayenne and salt. Stir con stantly for 6 to 8 minutes or until the gelatine has dissolved. Stir in the cream and set aside.
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the lettuce and fry, stirring occasionally, for 8 minutes. Remove the pan from the heat.
Add the cream and gelatine mixture to the lettuce, then transfer the lettuce mixture to the bowl containing the crab-meat.
Mix the ingredients together, and pour the mixture into the prepared souffle dish or mould.
Place the dish or mould in the refriger-ator to chill for 30 minutes.
Remove the dish or mould from the refrigerator and garnish the top with the cucumber slices.
Serve at once, straight from the dish or mould.