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Shrimp Eggs

18 large picked shrimps 3 heaping tablespoonfuls finely chopped cooked tongue I tablespoonful cream 2 tablespoonfuls sherry wine I pint (2 cups) good thick gravy A few drops red coloring Some parsley Salt and pepper Butter some small casseroles and break into each an egg; put into the oven and let cook, but they must not harden. Put the gravy into a saucepan, add the sherry wine, the tongue, and the shrimps. simmer for ten minutes, but do not allow it to boil.

Season nicely, add the cream and red coloring; pour over the eggs, place a sprig of parsley in the center of each, and serve at once.