1/3 pound mushroom caps.

1 dozen frogs' legs 1/2 pound crab meat.

2 tablespoons melted butter 2 teaspoons salt.

teaspoon paprika 1/2 cup Sherry wine 1 1/ cups cream 1 tablespoon cornstarch 1 tablespoon cold water.

Yolk 1 egg.

Clean and peel mushroom caps, cut in one-fourth-inch strips crosswise, and saute in butter three minutes. Clean and steam frogs' legs until tender, then add crab meat, butter, salt, paprika and Sherry wine. Cover and let stand thirty minutes. Put on range and cook five minutes. Pour off one-half wine and add mushrooms. Scald cream in double boiler; dilute cornstarch with cold water, add gradually to scalded cream and cook ten minutes, stirring constantly until mixture thickens and afterwards occasionally; then add yolk of egg, slightly beaten.

Add to first mixture, reheat and season highly with salt and cayenne. Fill bouchee cases with mixture or serve with puff paste points.