Canapes of Crab

Take six slices of bread, cut off the crusts, and fry the slices to a light brown
with a pat of butter. Take the lower shell from a feiv crabs, and pick out the meat
from the body and claws; place the meat on a plate, season with salt and pepper, and
mince up well. Put one ounce of butter in a saucepan with a chopped onion, cook
for a few minutes, but do not let the onion brown. Stir in two tablespoonfuls of
flour, then one gill of broth, add the crab meat, cook and continue stirring for fifteen
minutes. Have a tablespoonful of butter in a saucepan on a hot stove, mix in one
tablespoonful of flour, and cook slowly for three minutes; add two ounces of grated
Parmesan cheese, and the same quantity of grated Gruyere; stir together and turn
into a basin to cool. Spread a layer of the forcemeat on each slice of toast. Divide
the cheese into six equal parts, roll each into a ball, range it in the center, over the
layer of forcemeat. Place them on a flat dish, and bake in the brisk oven for five or
six minutes. When ready take the dish out of the oven and serve at once.