Stewed Oyster Crabs, Poulette Style

Remove all the meat from a pint and a half of oyster crabs, put it into a saucepan,
pouring on a little of their liquor, and add to this one ounce of butter, pepper
and salt ; parboil for three or four minutes, add carefully one breakfast cupful of
Hollandaise sauce, stew for two or three minutes longer, but do not boil, add the
juice of half a lemon and one teaspoonful of finely chopped parsley ; stir gently, and
it will then be ready for use.