125. Shark’s Fins with Crab Sauce

• ½ lb. dried shark’s fins
• About ¾ pint (1¾ cups) <

Prepare the shark’s fins as directed. Use Cream Stock for this dish, if possible. If not, use the best chicken, chicken-and-duck, or chicken-and-ham stock. This is essential; otherwise one should omit the dish from the menu. Place the softened fins in a deep dish and pour in sufficient stock to keep the fins moist. Cover the dish and steam it for about 2