Hard Shell Crabs Baked on a Dish

After some large crabs have been cooked in a court bouillon, as for No. 1002, pick out all their meat, keeping it as whole as possible; put it into a sautoir with some allemande sauce (No. 407), and sliced mushrooms, also chopped parsley; mix well. Butter a silver dish, besprinkle it with bread-crumbs, and fill with the crab preparation, dredge bread-crumbs fried in butter on top, and lay the dish in the oven; when nicely browned, serve on a folded napkin.