Crabmeat Justine

To make the sauce, place egg yolks in the top of a double boiler and cook, whisking constantly, over gently simmering water over medium heat until yolks begin to thicken, 1-3 minutes. Add 1 tablespoon cold water and 3 teaspoons lemon juice and whisk vigorously until smooth and airy.

Remove pan from heat and gradually add melted butter, whisking constantly until sauce is smooth. Season to taste with salt and pepper.

Preheat broiler.

Pick out and discard any bits of crab shell, then add crab meat, hard-cooked egg, sherry, and remaining 1 1/2 teaspoons lemon juice to sauce. Season to taste with Tabasco sauce and mix well.

Lightly toast bread, placing a piece in each of small gratin dishes. Spoon crab mixture over toast, then gratinee under broiler for about 2 minutes. Serve hot.