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Canapes of Crab

Take six slices of bread, cut off the crusts, and fry the slices to a light brown with a part of butter. Take the lower shell from a few crabs, and pick out the meat from the body and claws; place the meat on a plate, season with salt and pepper, and mince up well. Put one ounce of butter in a saucepan with a chopped onion, cook for a few minutes, but do not let the onion brown. Stir in two tablespoonfuls of flour, then one gill of broth, add the crab meat, cook and continue stirring for fifteen minutes. Have a tablespoonful of butter in a saucepan on a hot stove, mix in one tablespoonful of flour, and cook slowly for three minutes; add two ounces of grated Parmesan cheese, and the same quantity of grated Gruyere; stir together and turn into a basin to cool. Spread a layer of the forcemeat on each slice of toast. Divide the cheese into six equal parts, roll each into a ball, range it in the center, over the layer of forcemeat. Place them on a flat dish, and bake in the brisk oven for five or six minutes. When ready take the dish out of the oven and serve at once.