Bisque of Shrimps, Bretonne

Have three pounds of very fresh shrimps, throw them into boiling salted water and boil them for a few minutes, then drain and remove the shells from the largest ones, allowing three for each person; stuff these with pike forcemeat (No. 90), mixed with fine herbs; then poach them in boiling salted water, drain and keep them aside for garnishing the soup. Pound the remainder of the shrimps with a quarter of their quantity of crushed wheaten grits, previously cooked in water for thirty minutes, also twelve ounces of minced onion blanched and fried colorless in butter, adding to it six spoonfuls of flour diluted with milk, and cook all very slowly. Moisten the puree with broth, pass it through a sieve or tammy, put the puree into a saucepan, heat it to near the boiling point, then season with salt and cayenne pepper; when ready to serve add a piece of butter. Place the stuffed shrimp shells in the soup tureen, pour the soup over the puree and serve.