3/4 lb. cooked shrimp
1/2 c. butter or other fat, melted
2 tbsp. flour
1 tsp. salt
1/8 tsp. nutmeg
Dash of cayenne pepper
1 1/2 c. coffee cream
2 egg yolks, beaten
2 tbsp. sherry
Toast points

Cut shrimp in half. Blend flour and seasonings in melted fat. Add cream gradually. Cook, stirring, until thick and smooth. Stir a little of the sauce into the beaten egg yolk, then gradually recombine, stirring constantly. Add shrimp and heat. Remove from heat and pour in the sherry slowly. Stir and serve while still hot on toast points. Serves 6.

Tip: The reason for adding a little of the sauce to the beaten egg and then gradually combining is to prevent the egg from coagulating quickly, resulting in a lumpy sauce.