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Crab Meat, Dewey

Have one pound of crab meat flakes on a plate with a pint of very fresh oysters crabs. Heat a tablespoon butter in a sautoire, add one small seeded green pepper and six sliced, peeled and well-cleaned fresh mushrooms, then gently brown five minutes, lightly stirring meanwhile. Add crab meat and oyster crabs, season with a level teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg, adding also one small sliced truffle and one gill sherry; gently mix, cover pan and let cook five minutes. Pour in a half gill milk and one and a half gills cream, carefully mix with wooden spoon and slowly boil for fifteen minutes. Dilute two egg yolks with two tablespoons cream and add to pan. Lightly mix with spoon while heating without boiling for three minutes, remove, pour into a chafing dish or soup tureen and serve.