Bisque of Shrimps a la Veragua

Cut into small three-sixteenth of an inch squares, two ounces of carrots, four ounces of onions and two ounces of celery root; put into a saucepan six ounces of butter, fry therein the vegetables without browning and add three pounds of fresh, well washed shrimps, one bay leaf and several sprigs of parsley, also a bottleful of white wine and half a pound of chopped mushrooms. Boil for ten minutes, drain, remove the parsley and bay leaf, then shell a quarter of the shrimps, suppressing the tails, which must be laid aside for the garnishing, pound the rest of the shrimps with the shells of those the tails were taken from, add one-fourth of the same quantity of rice and moisten with the stock and broth; strain this puree through a sieve or tammy, add one pint of bechamel, season with salt and cayenne pepper; warm without boiling, and just when ready to serve, add to it a piece of fine butter and some cream. Serve the soup very hot, with Savarin crusts, five-eighths by one-eighth of an inch thick, and dried in the oven, also the shrimp tails cut into small squares.