The Boston cooking-school cook book

by Fannie Merritt Farmer

⅓ cup heavy cream

Yolks 2 eggs

Salt and cayenne

Cook butter and onion until yellow; remove onion, add crab meat and wine. Cook three minutes, add cream, yolks of eggs, salt, and cayenne.

Mock Crabs

4 tablespoons butter

½ cup flour

1½ teaspoons salt

¾ teaspoon mustard

¼ teaspoon paprika