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Shrimp Kromeskies

Divide some shelled shrimps into small pieces, put them into a clean saucepan, with a small portion of white sauce, the yolks of two or three eggs, and a little pepper, salt, and grated nutmeg. Stir the mixture over the fire for three or four minutes to set the eggs, then spread it an inch thick upon a plate, and leave it to get cold and stiff. Divide it into portions of an equal size, and form these to the shape of corks or balls. Boil half a pound of bacon for twenty minutes; let it get cold, then cut it into very thin slices of a size to cover the shrimp balls. Wrap the balls in the bacon, and, if not immediately wanted, leave them in a cool place. Dip them in frying-batter, and fry them in hot lard till they are crisp. Drain them from the fat, and serve immediately. Garnish the dish with parsley.