| How To Cook: |
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1. Reserve the meat from the crab claws for garnishing.
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2. Chop the rest of the meat and pound it well in a mortar with the rice, previously boiled in milk till quite soft.
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3. Rub through a sieve, put into a saucepan and add the warmed stock gradually.
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4. Season with salt, pepper and a few drops of anchovy essence, and stir till quite hot.
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5. Remove from the heat, and stir in the warmed cream just before serving.
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6. Garnish with the meat from the claws.
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