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Cayenne and Salt (One ounce of Breadcrumbs)

One ounce of Breadcrumbs..

Put the shrimps, chutney, gherkins, and olives (stoned) in a mortar, and pound them until very fine, then add the stock. Beat up the cream until it is stiff. Put the shrimps, etc., through a fine K2 sieve, and mix them with the cream, season with a pinch of cayenne and salt.

Have ready six or eight very small timbaleor dariole-shaped moulds, butter these well, and sprinkle them with breadcrumbs (panurette is best to use for this purpose). Put the moulds in a sauté-pan three parts filled with boiling water, cover with buttered paper, and steam for about twenty minutes, then turn them out and serve with watercress sauce.