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SHRIMP PATTIES (another way)

Line some patty-pans with puff-paste about half an inch thick, bake in a quick oven till brown, and fill with the following mixture. Shell and chop a pint of shrimps; put them into a stewpan with an ounce of flour, two ounces of butter, and a quarter of a pint of cream, season with cayenne pepper and a few drops of lemon-juice. When just on boiling point, take up and fill the pans, then put a lid of pastry on each, re-heat, and serve garnished with small sprigs of parsley.