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Crab à La Carmen

I good-sized crab I teaspoonful tarragon vine- 2 tablespoonfuls olive oil gar I chopped shallot I tablespoonful cream I teaspoonful chopped pars- 3 tablespoonfuls fish stock ley 1/2 pint (I cup) white sauce 2 tablespoonfuls bread 2 hard cooked egg yolks crumbs Salt and pepper to taste 2 tablespoonfuls chopped cooked chicken Boil the crab, then remove the meat from it. Put the oil into a casserole, add the crab meat, the shallot, and parsley; stir over the fire until quite hot; then add the bread crumbs, vinegar, chicken, cream, stock, and seasonings; fill some flange ramequins very full with the mixture, heaping them in the center; pour over each some of the white sauce, and sprinkle over the top the sieved hard cooked yolks of eggs.

Stand them in a pan containing a little boiling water on the stove until thoroughly hot, then serve. 1/2 lbs. cooked fish