Crab-meat, 1 pound,
Butter, 2 heaping tablespoons,
Flour, 1 tablespoon,
Cream, 1 pint,
Slices of toasted bread,
Chopped shallot, 1,
Salt and pepper.
For the paste
Butter, 4 heaping tablespoons, Grated Parmesan cheese, 1/2 cup, Salt, red and white pepper.
Chop the shallot and fry it lightly in the butter without coloring; add the flour, and wet with the pint of cream. Next add the crab-meat, seasoning with salt and pepper, and leave it on the fire until it has just begun to bubble.
Cut slices of bread one-quarter of an inch thick, and trim them into any desired shapes, either round, oval, or square, and toast them on one side, only.
Then prepare the paste as given above, mixing the ingredients all well together, and having put the crab-meat mixture on the toasted side of the slices of bread, then spread, over the top of all, this paste, in a layer about one-eighth of an inch thick.
Then put the canapes, or pieces of toast, on a buttered dish, and color them in the oven.