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Crabs, St. Laurent

Heat one ounce melted butter in a saucepan, add two ounces flour, stir well while cooking for two minutes, then add one pint hot milk; thoroughly stir until it comes to a boil and add one pound fresh crab meat. Season with one and a half teaspoons salt, two saltspoons cayenne, one level teaspoon ground English mustard and one tablespoon Worcestershire sauce. Mix all well together while cooking for two minutes and then let gently cook for ten minutes more. Add three egg yolks, briskly mix with a wooden spoon while cooking for a minute, and finally add one tablespoon grated Parmesan cheese; mix well again, transfer to a dish and let cool off.

Prepare six pieces toast two inches square and one-quarter inch thick. Equally divide the preparation on top of each toast and nicely shape dome-like with the blade of a knife. Arrange the toasts on a tin and sprinkle two tablespoons Parmesan cheese over all. Set to bake in the oven for eight minutes, or till a nice golden colour. Remove, dress on a dish with a folded napkin, decorate with six pieces lemon and a little parsley greens and serve.