Crabs à la St. Jean.

dd double the quantity of onions to some crab forcemeat, also garlic, parsley, and chervil (let the crabs be in as large pieces as possible). Then, as for No. 60, fill six St. Jacques-shells, besprinkle with fresh bread-crumbs, smooth the surface with the blade of a knife, moisten slightly with clarified butter, and bake in a brisk oven for six minutes. Serve on a hot dish with a folded napkin, decorated with parsley-greens.

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