* Or you may use 1 vegetable bouillon cube with 1/2 cup water.
Melt 2 tb butter. Remove from heat and stir in flour. Return to low
heat and stir in carefully the milk, and vegetable stock. Return to
low heat and cook, stirring until smooth and thickened. Season with
salt and paprika.
Melt 3 tb butter; add shallots and saute. Add crabmeat and stir
gently. Take from heat and add to sauce with egg yolks, Madeira and
chives.
Cool combined mixtures. Spread mixture on crepes and roll up,
jelly-roll fashion. If they are to be used as hors d'oeuvres, cut
them into thirds. Freeze. When ready to serve, defrost and heat in
top of double boiler. Serve from chafing dish.
