The International Cook Book

Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.

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Oyster Crabs, Bonne Bouche

Thoroughly wash a pint very fresh oyster crabs and drain on a sieve. Place on a lighted chafing dish with a gill good sherry, half ounce good butter, a level teaspoon salt and half saltspoon paprika; lightly mix, set fire to the sherry and let burn for two minutes, continually tossing the contents meanwhile. Place the chafing dish in the oven for one minute only. Remove, spread a Bearnaise sauce to cover all the crabs, then serve without mixing. If no chafing dish at hand, use an earthen cocotte dish.

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