Minced Crabs

Place the finely chopped meat of three crabs into a saucepan, pour over one wineglassful
of white wine and one of vinegar, and season to taste with salt, pepper, and
cayenne pepper. Cook over a moderate fire for about ten minutes, and add two
ounces of warmed butter, mixed with one boned anchovy, and stir in the well beaten
yolks of two eggs. Sprinkle in sufficient breadcrumbs to thicken properly, turn the
whole out on to a dish, and serve with parsley for a garnish.