One cupful of crab-meat, picked out coarsely. Yolks of three hard-boiled eggs. Two tablespoonfuls of butter and one of flour. Three cupfuls of milk. Juice of half a lemon. Half a teaspoon-ful of French mustard. Cayenne and salt and a pinch of mace.

Pound the yolks to a powder, and work into them the butter, flour, mustard, salt, pepper, and mace. Heat the milk to a boil, lift from the fire and add, gradually, stirring all the while, to the paste just made. Stir in the crab-meat; set, covered, in boiling water for five minutes, stirring often, add a glass of sherry, and pour upon thin slices of peeled lemon in a deep dish.