Lobster with Oyster Crab a la Fanchonette / Homard aux Crabes d’huitre a la Fanchonette

Step 1. until cold; open it, break the shell, take out the meat, and cut it

Step 2. into small dices; save the small claws for decoration. Put the butter in a saucepan; when melted add the flour, then the milk

Step 3. that first has been heated. Beat the sauce until nice and creamy;

Step 4. flavor it with the sherry, pepper, and salt. Put the yolks of two

Step 5. eggs in a cup; mix it with three tablespoons of cream; pour it into

Step 6. the pan, shake the pan quickly to prevent it from curdling; let it

Step 7. come to a boil. Fill small individual Fanchonette baskets—

Step 8. [see my book, “The Swedish, French, American Cook Book” How

Step 9. to Make Them]. When the baskets are filled put the handles in. Arrange them on a paper doily on a platter in the form of a ring

Step 10. and decorate between each basket with one of the small lobster

Step 11. claws and fill the center with fried oyster crab. Serve as a fish entree for lunch or dinner.

Step 12. How to Fry Oyster Crabs. Wash and clean the crabs, put

Step 13. them in a basket and dip them in smoking-hot Mazola oil three

Step 14. times a minute; each time sprinkle with pepper and salt.