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Shrimp and Asparagus Sauce

Take twenty-five sticks of asparagus, and cut them into short pieces; then boil them till tender in a little weak broth. Boil half a pint of shrimps, separate the fish from the shells, pound the latter, and set them on the fire with a piece of butter for a few minutes. Then strain through a tamis. Add a spoonful of flour to the shrimp-butter, and thin it with the liquor in which the asparagus was boiled; set it on the fire with a little grated nutmeg, salt, and a piece of butter. When it boils, put in the shrimps and asparagus, give them a boil up, and serve with boiled fowl, fricassee of chicken or veal, etc. Lobsters may be dressed in the same way.