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Forcemeat of Shrimps

Take two or three breakfast cupfuls of shrimps, remove the shells, chop them up into very fine pieces and add an equal quantity of breadcrumbs, a little mace, and salt and pepper. Put this in a mortar and pound it with about three ounces of butter into a firm paste. Add the yolk of an egg to form the mixture into a smooth paste and use it for stuffing a fish to be baked.