1046. Chicory Salad au Chapon.
—Prepare the salad exactly the same as for the above (No. 1045), only adding a chapon (No. 1043).
1047. Crab Salad.
—Take twelve hard-shelled, live crabs; boil them in salted water, with half a cupful of vinegar, for twenty minutes; then drain and shell them. Pare off the gills; put a finger in the centre, to prevent the sand getting in the cavity; wash thoroughly and quickly under the faucet, then pick the meat from the shell; put it in a salad-bowl and proceed the same as for the salmon salad (No. 1066).