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Shrimp Sandwiches

Pick one-half pint of shrimps, put them into a mortar with two or three ounces of butter, season with a little salt and cayenne pepper, and pound them to a paste, moisten it with a few drops of tarragon vinegar. Cut some rather thin slices of bread and butter, spread half of them with the paste, fold the remaining half over these, and press them lightly together. Cut the sandwiches into fingers or quarters, arrange them on a folded napkin, or an ornamental dish-paper, garnish with parsley, and serve.