Eggs With Shrimps On Toast
|Cooked shrimps||4 Ounce|
Peel the shrimps.
Put their shells in a pan with 2 glasses of cold water, bring to the boil and cook till the liquid is reduced to about half; then strain.
Mix 2 tablespoonfuls of flour with 2 tablespoonfuls of melted margarine.
Add pepper, then stir in the shrimp stock, and when free-from lumps simmer with a lid on for 10 minutes.
Add all but a quarter of the peeled shrimps: and let them get hot for a few seconds in the sauce.
Put poached or very soft-boiled eggs (peeled but still very hot) on the toast or fried bread, cover with the sauce, and garnish with the rest of the shrimps.