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Canape Lorenzo

Chop a small shallot, fry lightly in two ounces of butter, without coloring.

Add a tablespoon of flour wet with a pint of cream, then one pint of crab meat; salt and pepper to taste and leave on the fire till it bubbles. Cut slices of bread one-quarter of an inch thick, trim in any desired shape and toast on one side only.

Put the mixture on the toasted side and cover one-eighth of an inch thick with butter prepared as follows: Onequarter of a pound of butter, one-half a pound of grated Parmesan cheese and a seasoning of both red and white pepper.

Lay the canapes on a buttered dish and color in the oven.