374. Oyster-crabs à la Poulette.
—Take one and a half pints of oyster-crabs, and proceed the same as for oysters à la poulette (No. 383).
375. Fried Oyster-crabs.
—Wash well, and dry one and a half pints of oyster-crabs, dip them in flour, then in cold milk, and finally in cracker-dust; shake them well in a colander, and fry in hot fat for three minutes; serve in shells made of foundation paste, or short paste for tarts (No. 1078), garnishing with parsley-leaves, and sprinkling a very little salt on top.