Shrimp and Crab Sauce

Pour into a flat saucepan about one pint of bechamel sauce (No. 409), let it reduce, and incorporate into it six tablespoonfuls of mushroom essence (No. 392) and the same quantity of raw cream. When the sauce is very creamy, take it off the fire, and whisk into it gradually with a wire whip three ounces of fresh butter, and at the very last moment two ounces of shrimp butter (No. 586). Season and serve it in a separate sauce-boat with the shrimp tails, cut up into small pieces if they are large, but if small, leave them whole. Add the same quantity of crab meat cut the same size.