Crab Soup

Remove all the meat from the crab and keep on one side the pieces taken from the large claws.

Cook the rice in the milk until soft then stir in the main part of the crab meat and purZe it in either a liquidizer or Mouli vegetable mill. Return the soup to a clean pan and gradually add sufficient stock to make a good consistency.

Stir the soup until it boils, add the seasoning with the anchovy essence and meat from the large claws, and simmer the soup until the meat is thoroughly heated. Gradually stir in the cream but on no account let the soup boil.

Serve immediately with Melba toast.