3 lbs. shrimp
Boiling salted water or court bouillon
3 tbsp. butter
3 tbsp. flour
1 1/2 c. shrimp stock
1 tsp. salt
1/4 tsp. nutmeg
2 egg yolks
1/2 c. cream
Toast points
Toasted almonds or chopped parsley
Tiny peas "in whatever quantity you like"

Shell and devein the shrimp. Bring salted water or court bouillon to a boil. Plunge the shrimp into the liquid and cook 3 minutes after it returns to the boil. Remove the shrimp as quickly as possible. Add the shells to the liquid and boil it down to use in the sauce. Strain and reserve.

When you are nearly ready to serve, melt the butter in a heavy saucepan or in a chafing dish over hot water. Add the flour, blend thoroughly, and simmer a few moments to cook out the raw flour taste. Stir in 1 1/2 cups of the cooking liquid and continue to stir until thickened. Season with the salt and nutmeg. Beat the egg yolks lightly and combine with the cream and add to the sauce. Stir over low heat until the shrimp have heated through and the sauce is blended. Do not let the sauce boil after adding the egg yolks. Serve with peas, heated pattie shells, toast or rice. Garnish with toasted almonds or chopped parsley.