Two cupfuls of crab-meat cut into dice. One dozen fresh mushrooms. One cupful of milk. Half teaspoonful of onion-juice. One cupful of cream or rich milk. A great spoonful of butter and a smaller one of flour. Powdered yolks of three hard-boiled eggs. Juice of half a lemon. Half cupful of fine crumbs. Salt and cayenne.

Cut the crabs and mushrooms into pieces of equal size. Heat the butter and onion-juice in a frying-pan and stir to a roux with the flour. Take from the fire and work into the hot cream or milk. Season with salt and cayenne, add the yolks and the crab-meat. Lastly, stir in the mushrooms; fill the crab-shells or scallop-shells of silver or china with the mixture; sift crumbs on top, sticking bits of butter in them, and bake in a quick oven. Squeeze the lemon-juice over them and serve.