Soft Shell Crabs, Broiled, Ravigote Butter, Fried, Sauted in Butter

Wash the crabs, being careful to pick off all the seaweed, and pull out the lungs; wipe dry. Lay them on a double broiler, salt over and baste with butter, broil them on a slow fire, and when done, dress on a hot dish and cover with ravigote butter (No. 583).

Fried.—Wash the crabs, remove the lungs from both sides and dip into milk, then roll in flour and fry in plenty of very hot frying fat. When of a fine color, drain and dress on a folded napkin, and on top arrange a bunch of fried parsley.

Sauted in Butter.—After the crabs have been well washed, remove the lungs from each side, roll them in flour, and saute them in very hot purified butter (No. 16); when done and of a fine color, dress and to the butter in which they were cooked, add some lemon juice; strain this butter through a strainer over the crabs, and strew chopped parsley on them.

CRAWFISH OR CRAYFISH (Ecrevisses).

This crustacean has the head and the corselet blended in one single piece, having attached five pairs of feet; the tail is more or less apparent. Crawfish are aquatic and turn red when cooked. Persons suffering from a weak stomach should avoid partaking of them, as they are very indigestible, but they are delicious for those who are able to indulge in them. They are useful for decorating cold dishes and entrees, and are used by themselves in the form of pyramids.