Baked Abalone
Contributed by Ardell Carpenter.
Ingredients
- 1 Abalone
- 2 eggs, beaten
- Cracker crumbs
- Olive oil, hot
- 1 c. hot water
- 1 Tbsp. minced parsley
- 1 minced onion
- 1 crushed clove of garlic
- 1 Tbsp. prepared mustard
- 1/2 c. tomato juice
- Juice of 1 lemon
- Salt and pepper
Method
- Dip abalone into beaten egg, then into cracker crumbs and fry in oil.
- When browned, place abalone in a casserole.
- Place remaining ingredients into pan and cook for 5 minutes, stirring constantly.
- Pour over abalone and bake at 300 for 1 hour.
Notes from the transcription
- Wine can be substituted for tomato juice.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.