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Devilled Oysters

1½ tablespoon finely chopped parsley 1½ teaspoon salt Few grains cayenne Yolk 1 egg 1 teaspoon lemon juice Buttered cracker crumbs Clean, drain, and slightly chop oysters. Make a sauce of butter, flour, and milk; add egg yolk, seasonings, and oysters. Arrange buttered scallop shells in a dripping-pan, half fill with mixture, cover with buttered crumbs, and bake twelve to fifteen minutes in a hot oven. Deep oyster shells may be used in place of scallop shells. 2 tablespoons butter Crab meat, Indienne 2 tablespoon curry powder 1 cup chicken stock 1 cup crab meat