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Shrimp Sauce

Mix in a small saucepan a tablespoon flour with a tablespoon melted butter, and heat for half a minute; then pour a gill of the fish liquor into this roux with three-quarters gill cream. Mix well, then drain the sauce through a Chinese strainer into another saucepan; add eight shrimps, cut into small pieces, and two tablespoons of sherry; season with a saltspoon salt and half saltspoon cayenne pepper, lightly mix, then let boil for two minutes. Dilute an egg yolk in a tablespoon milk and add to the sauce; lightly mix while heating for one minute and serve.