2 tbsp. butter
1 1/2 tbsp. flour
3/4 tsp. salt
Few grains cayenne pepper
1/2 c. cream
1/4 c. milk
2 c. cooked shrimp
2 egg yolks
1 tbsp. sherry flavoring

Melt butter; add flour, salt, and cayenne pepper. Mix well. Add cream and milk gradually and bring to the boiling point, stirring constantly. Add shrimps. Just before serving, add the beaten egg yolk and flavoring. Serve on rounds of puff paste. Garnish with parsley and thin strips of pimento. Serves 6.

PUFF PASTE:

2 c. flour
1 1/2 tsp. salt
1 c. shortening

Mix and sift flour and salt. Cut in 2 tablespoons shortening with a knife. Add just enough water to bind. Knead 5 minutes; cover. Chill. Roll on slightly floured board to 1/4 inch thickness in rectangular shape with square corners. Slightly soften remaining shortening and lay out in a flat circular shape in the center of 1/2 the dough. Fold other half over it. Press edges tightly together to hold in air. Fold right side over and left side under enclosed shortening. Chill. Repeat this process 4 times. Chill. Paste should be made at least 24 hours before cooking and should be kept cold. Bake in very hot oven (460 degrees) 10-12 minutes.