Make a white roux of a tablespoonful of butter and the same of flour. When hot and smooth, add four tablespoonfuls of veal or chicken stock gradually, and bring again to the boil. Take from the fire, pour in half a cupful of cream, a little at a time (put a bit of soda in the cream), then stir in a cupful of crab dice, less than half an inch square; simmer in hot water for ten minutes, add two tablespoonfuls of Parmesan cheese, cook one minute, lift from the range and pour in two tablespoonfuls of sherry.

Have ready in a flat dish rounds of bread toasted and buttered. Spread the smoking crab mixture upon them, cover with more cheese, set upon the top grating of a hot oven three minutes to melt the cheese, and serve.

Eat at once.

A lobster Welsh Rarebit may be made in the same way, also one of halibut and of chopped shrimps.