Crab Croustades.—Pick the flesh of a nice crab from the shell, and pound it with salt, red and freshly ground black pepper, a few bread-crumbs, and a little butter. Now put it into a delicately clean pan with a little meat gravy (not sauce), a spoon-ful or two of cream, and one spoonful of sherry. When thoroughly hot (it must not actually boil), pour it either into a single croustade, or in several small ones as you please. (Needless to say lobster is good thus.)