Cookery for every household

it in fine shreds or dice, and put it to one side. Now remove the creamy part from the centre of the crab, add to it the shallot, blanched and chopped, the gherkin, chopped finely, parsley and chervil. Season with pepper, salt, and a little made mustard. Mix well together, and last of all stir in the white meat from the crab. Well wash the shell of the crab, and put the above mixture into it. Decorate with hard-boiled egg and a few of the small claws. Serve on a folded serviette with a little fresh parsley. Sufficient for 4 or 5 persons. 296. Curried Crab (Crabe au Kari) 1 gill curry sauce. 1 boiled crab (medium size). Boiled rice. Prepare the crab as in Recipe 293, but do not chop it too finely. The curry sauce must be fairly thick and well-seasoned (Recipe 685). Put it into a saucepan, and warm it over the fire. Add the prepared crab, and make it thoroughly hot in the sauce. Serve in a hot dish with a border of rice round, or the rice may be served separately, and the curry decorated with slices of hard-boiled egg and cut lemon. Sufficient for 3 or 4 persons. 297. Crab Cutlets Make in the same way as Lobster Cutlets. Recipe 309. 298. Devilled Crab (Crabe & la Diable) 1 boiled crab (medium size). 1 gill white sauce. 1 table-sp. bread-crumbs | tea-sp. made mustard. 1 tea-sp. chilli vinegar. 1 tea-sp. Worcester sauce. 1 tea-sp. chopped pickles. 1 tea-sp. chutney. Cayenne. Prepare the crab as in Recipe 293, and chop it finely. Warm the sauce, which should be rather thick, in a saucepan, and add all the other ingredients to it. Season to taste, adding salt if necessary. Wash and dry the shell of the crab, brush it over with salad oil or melted butter, and fill up with the mixture. Sprinkle the top very lightly with biscuit crumbs, and place in the oven 7 or 8 minutes. Garnish with strips of red chilli and green pickle, and put some sprigs of fresh parsley or watercress round the dish. Sufficient for 3 or 4 persons. 299. Crab with Mushrooms (Crabe aux Champignons) 1 boiled crab (medium size). 1 gill white sauce. 2 table-sps. chopped mushrooms. 1 table-sp. cream. 1 yolk of egg. Lemon juice. Pepper and salt. A few browned breadcrumbs. Prepare the crab and shell as in Recipe 293. Put the white sauce into a small saucepan, and make it hot, add to it the meat of the crab, broken very small, the chopped mushroom and seasoning. Simmer slowly for 15 minutes, stirring frequently, then add the yolks of egg and cream. Grease the well-washed shell and sprinkle the inside with a few bread-crumbs. Fill it up with the mixture, sprinkle with more bread-crumbs, and put a small piece of butter on the top. Bake in a quick oven from 7 to 10 minutes, or until thoroughly hot. Serve garnished with cut lemon and sprigs of parsley. Sufficient for 3 or 4 persons. 300. Potted Crab 1 boiled crab. 2 to 3 oz. butter. A squeeze of lemon juice. 1 tea-sp. anchovy essence. Cayenne pepper.