(Boston Cooking-School Cook Book, 1896)
1 cup chopped crab meat.
1/4 cup mushrooms finely chopped.
2 tablespoons butter.
2 tablespoons flour'
2/3 cup White Stock.
Yolks 2 eggs.
2 tablespoons sherry wine.
1 teaspoon finely chopped parsley.
Salt and pepper.
Make a sauce of butter, flour, and stock; add yolks of eggs, seasonings (except parsley), crab meat, and mushrooms.
Cook three minutes, add parsley, and cool mixture.
Wash and trim crab shells, fill rounding with mixture, sprinkle with stale bread crumbs mixed with a small quantity of melted butter.
Crease on top with a case knife, having three lines parallel with each other across shell and three short lines branching from outside parallel lines.