Wash well twenty-four hard crabs; boil them, and remove all the shells as well as the lungs; cleanse them in water changing it frequently, then remove all the meat contained therein, and pound it while diluting with three pints of thickened fish soup stock (No. 195). Allow to despumate for half an hour, then skim off the fat and strain it through a sieve, returning it to a clean saucepan; place this on the fire, and stir continually, and at the first boil, skim it carefully; adding some red pepper; thicken the soup with six egg-yolks, half a pint of cream and three ounces of butter; make a garnishing of quenelles as follows: Have a pike quenelle forcemeat (No. 90), pushed through a cornet to form three-sixteenths of an inch beads, on a buttered tin sheet, and poach them in boiling, salted water; have also three-eighths inch ball of potatoes cooked in a very little white broth, and some shrimp tails cut into two or three pieces.