Two cupfuls of crab-meat cut into pieces an inch long. One tablespoonful of flour and a larger spoonful of butter. One cupful of good white stock. Half a cupful of cream. One table-spoonful of sherry. Salt, cayenne, and half a teaspoonful of Worcestershire sauce.

Lay the crab-dice in a deep buttered dish. Heat the butter and flour to a roux, and when smooth, stir in the hot stock. Cook three minutes and work into it the cream, which should have been heated with a bit of soda not larger than a pea. Season and pour the sauce over the crab-meat. Cover with cracker-dust, sprinkle this with paprica and bits of butter, and brown in a quick oven.