Shells Filled with Shrimps and Oyster Crabs

Put the oyster crabs into a saucepan on the fire, with a little white wine, and when poached drain and lay them in a sautoir with the same amount of cooked and shelled shrimps fried in butter; add lean bechamel cream sauce (No. 411) that has been well seasoned; with this fill some buttered and breaded silver shells (Fig. 438) or else clean clam shells; throw bread-crumbs over, baste with butter and brown in a hot oven.