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Crabs, Manhattan

Hash up together six sound shallots, half a green pepper, the red part of a small carrot, a half bean garlic, two branches parsley, one branch chervil and four branches chives. Place these articles in a frying pan with a half ounce butter and gently fry for ten minutes, occasionally stirring meanwhile. Add a half gill sherry, one tablespoon brandy, one and a half gills tomato sauce and two gills demi-glace. Mix well and let reduce on a brisk fire for ten minutes, then add one and a half pounds of fresh crab-meat flakes. Season with half teaspoon salt, one saltspoon cayenne pepper and half saltspoon ground thyme. Mix well and let cook for ten minutes, evenly divide the preparation into six well-cleaned crab shells, arrange on a dish with a folded napkin, decorate with a little parsley greens and serve.