3/4 lb. cooked shrimp
1/4 c. butter
2 tbsp. flour
Dash of nutmeg
1 1/2 c. thin cream
2 egg yolks, beaten
3/4 tsp. salt
Dash of cayenne
2 tbsp. sherry
Toast points

Cut large shrimp in half. Melt butter; blend in flour and seasonings. Add cream gradually and cook until thick and smooth, stirring constantly. Stir a little of the hot sauce into egg yolks; add to remaining sauce, stirring constantly. Add shrimp, heat. Remove from heat and slowly stir in sherry. Serve immediately on toast points. Serves 6.