Serve crab meat in nests of crisp lettuce with ravigotte sauce.
"Mrs. Wilson's Cook Book" by Mary A. Wilson
When done take off the paper, bacon, etc., and serve with sauce a la ravigotte.
"Good Things to Eat as Suggested by Rufus" by Rufus Estes
Equally valuable, even, and more elegant is the preparation known as "Ravigotte" or Montpellier butter.
"Culture and Cooking" by Catherine Owen