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Shrimps à la Newburg

1 pint shrimps 3 tablespoons butter 1½ teaspoon salt Few grains cayenne 1 teaspoon lemon juice 1 teaspoon flour 1/2 cup cream Yolks 2 eggs 2 tablespoons Sherry wine Clean shrimps and cook three minutes in two tablespoons butter. Add salt, cayenne, and lemon juice, and cook one minute. Remove shrimps, and put remaining butter in chafing-dish, add flour and cream; when thickened , add yolks of eggs slightly beaten, shrimps, and wine.