|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Enriched flour||2 Tablespoon|
|Light cream||2 Cup (32 tbs)|
|Egg yolks||4 , slightly beaten|
|Cleaned cooked shrimp||2 Cup (32 tbs) (Or Canned, 1 1/2 Pounds In Shell)|
|Cooking sherry||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
Melt butter in blazer pan of chafing dish, or in skillet; blend in flour; gradually stir in cream.
Cook slowly, stirring constantly, till sauce thickens.
Place hot water bath under blazer pan of chafing dish.
Stir small amount sauce into egg yolks; return to chafing dish and cook till blended, stirring constantly, about 1 minute.
Add shrimp and salt; heat thoroughly.
Add cooking sherry and lemon juice.
Sprinkle with paprika.
Serve over pastry or toast shells.
To round out the meal—jellied cranberry slices, buttered asparagus; a salad of orange and onion slices, curly endive and lettuce.
For dessert, lemon chiffon pie, hot tea.