624. Shrimp Toast - Croute Aux Crevelles --French

Boil five pints of shrimps, and as soon as they are cold shell them, take the heads and bruise them in a mortar, put them into barely a quart of water and let them boil an hour, strain them very clear and add three parts to half the quantity of good veal stock. Put into a stewpan a lump of butter the size of an egg, and when it has commenced to bubble, stir in one tea-spoonful of flour, a little grated nutmeg, a sprinkling of cayenne, and a small quantity of mace, the fourth of a tea-spoonful; when this browns, pour in the stock gradually, adding a glass of vin de Bordeaux, and let it boil, then add the shrimps, cut off the bottom crust of a French loaf, hollow out the crumb, and fry the crust in fresh butter until a golden brown; as soon as the shrimps are thoroughly heated which will be in about three or four minutes, pour them into the hollowed toast.

625. Croute Aux Crevelles A La Heine Amelie

Is made in the same manner, save that about four table-spoonfuls of cream are added to the ingredients before the shrimps are put in.