The Swedish, French, American cook book

Filling. Two and a half pounds shrimps, cooked, peeled, and cut in pieces; one large tablespoon butter, one large tablespoon flour, yolks of three eggs, half cup cream, cayenne pepper and salt, three spoons sherry. First cook shrimps; leave in water until cold; remove shells and cut in pieces — if small, cut in two pieces, if large, in three. Add one and a half cups of milk. Let it stew for ten minutes on stove. Put the butter in another saucepan and add flour. Pour the milk from the shrimps on it. Beat it and make a nice smooth sauce. Add the shrimps then the mixed yolks of eggs and cream. Shake the pan until thickened. Add the sherry, pepper, and salt. Shrimps ( Crevettes ) a la Newbourg Wash one and a half pounds shrimps well; then put in hot water and cook for about ten minutes with some salt; leave in the juice to get cold; when cold, remove skins from the shrimps, leaving some unpeeled for decoration; cut in pieces — if large, in three pieces, if very small, leave whole; put half cup milk on the shrimps; leave them on stove to stew for about ten minutes; then mix yolks of four eggs to half a cup cream, three spoons sherry, some cayenne pepper, and salt. Add this to the shrimps, shaking the pan until it com¬ mences to thicken — take care not to let it curl. In the meantime take a tablespoon of butter; add a little bit of the butter while shaking the pan, and some more sherry to taste. Serve on a platter; garnish with cooked, unpeeled shrimps all around and some half moons of pastry. Delicious dish for luncheon, dinner, or supper. Shrimps with Mushrooms, a la Parisienne Crevettes aux Champignons, a la Parisienne Take one pound shrimps and one pound mushrooms. Cook and cut the shrimps [see recipe: Shrimps a la Newbourg]; put them on the stove with a cup of milk to simmer. In the meantime, peel some mushrooms; if large, cut in four pieces; if medium, cut in halves, and leave some of the largest mushrooms whole for decoration; cook for fifteen minutes in a cup of water and half cup of sherry, pepper and salt; then put a tablespoon of butter in a saucepan; add tablespoon flour; stir until well dissolved; add one cup of the mushroom juice and the milk from the shrimps; stir until nice and smooth; add shrimps, mushrooms, and the yolks of three eggs that have been mixed in three spoons of cream, three spoons sherry, pepper and salt — shaking the pan until it begins to thicken. More butter can be added during the shaking of the Newbourg, and also more sherry if desired. Take care not to let it curl. Dish up on a platter; garnish all around with shrimps and some of the mush¬ rooms, glazed, and parsley. Fish entree for dinner or luncheon. Shrimp Mousse in Tomatoes, a la Princesse Mousse de Crevettes, en Tomates, a la Princesse Take large tomatoes of uniform size; put in hot water and peel; cut across lengthwise and scoop out, carefully, so as not to break the shell; fill with the princess mousse of shrimps which is: two cups of shrimps that have been cooked and ground, one cup of the shrimp