Take three-quarters of a pound of the meat of crabs, mince finely, adding pepper, salt, and a tablespoonful of grated cheese moistened with a tablespoonful of sherry. Stir these into half a pint of white stock, and simmer for ten minutes. Next place slices of toast in a baking dish, pour the mixture over them, and cover with some grated cheese. Brown in a very hot oven and serve at once.

This is colloquially known in France as "Crab in the style of St. Lawrence."