Note 158 — INDEX

No. 158. Farcied Crabs.—Remove meat from four dozen boiled, hard-shell crabs and chop fine. Put in a saucepan one chopped onion and one oz. butter, when beginning to color slightly add one dozen chopped mushrooms and four oz. bread crumbs, which have been previously soaked in consomme (No. 14) and then press nearly dry, add salt, pepper, cayenne and half a gill tomato ketchup. Mix all well together while heating and cook five minutes. Clean the crab shells, fill with the mixture, cover with crumbs and a little butter, brown in oven a light color. Lobster may be served in the same way.