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Suprême de Crabe à la Tomate

Take all the meat out of a crab, and to each pound add the following :- Four ounces of stale Bread-crumbs.

One gill of Tomato Sauce.

The Juice of one Lemon.

The Peel of a quarter of a Lemon.

Five very thin slices of Lemon.

Salt and Pepper to taste.

One glass of Chablis, or more if the crab is very dry. Simmer gently for a quarter of an hour, taking care that it does not burn. Before serving, bring it just to the boil; serve in the shell, and garnish with fried parsley.

Tartelettes à l'Indienne.

Ingredients.

Twelve large Oysters.

One Shalot chopped fine.

One Carrot (cooked).

Half a gill of Cream.

One teaspoonful of Curry Powder.

Half a teaspoonful of Lemon-juice.

Half an ounce of Flour.

One ounce of Butter.