1 cup rich white sauce 2 egg yolks 1 tsp lemon juice 1 c. crabmeat grated cheese bread crumbs watercress
Make 1 cup rich white sauce. Remove from heat and stire in yolds of 2 eggs beaten and 1 tsp lemon juice. Then fold in 1 cup crabmeat. Arrange in a buttered casserole. Sprinkle grated cheese and fine bread crumbs on top and bake until light brown. Garnish with springs of watercress.
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