Shrimp Cromeskies

Garnish shrimp cromeskies with fried parsley.

Shell some shrimps and cut them into small pieces. Prepare some veloute sauce and reduce it to half its original quantity; move the sauce to the side of the fire, stir in the beaten yolks of two eggs and one tablespoonful of butter divided into small pieces, continue stirring the sauce by the side of the fire, adding, when thick, the shrimps. Leave the mixture until cold, then divide it into equal parts and wrap each one separately in squares of udder; roll the cromeskies to the shape of a cork, dip them in frying batter, then plunge them into boiling fat and fry until crisp and nicely browned. When cooked drain the cromeskies, put them on a folded napkin or ornamental dish-paper on a hot dish, garnish with fried parsley and serve.