2 tablespoons butter
1/2 cup breadcrumbs
1 pint crab meat
2 egg yolks, beaten
1 cup cream
1/2 teaspoon dry mustard
salt and cayenne pepper
Tabasco sauce

Mix the butter, breadcrumbs, cream and egg yolks in the top of a double boiler, cook until thick; add seasonings, then the crab meat, then warm through.

Serve on croutons or with rice or noodle ring.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of the New York Public Digital Gallery.

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