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SHRIMP PUDDING (for breakfast or luncheon)

Take freshly-boiled shrimps, shell them, put them into a pie-dish, and season according to the directions given for SHRIMPS, POTTED WHOLE, allowing an ounce and a half of butter for a pint of shrimps. Bake in a slow oven till the butter is melted; then let the shrimps get cold, mince them with a sharp knife, and pound them to a smooth paste with the butter in which they were baked. Press them into very small cups, and when wanted heat them in a gentle oven; turn them out upon a dish, and pour rich white sauce round them. If liked, the sauce can be coloured brightly with lobster coral.