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Cream of Shrimps (As made in Paris Parboil shell)

(As made in Paris.) Parboil, shell, clean, and chop fifty fine shrimps, fry in 2 ounces of butter, add 1 cup of bread-crumbs of stale bread, not the crust, salt and pepper, 2 quarts of fish stock or that made of chicken or veal, 1 clove, 1 onion, sliced. Save six of the shrimps to add, cut into dice, before serving. Cook 2 hours, press through a sieve, add 1 cup of boiling cream, a little nutmeg, and the shrimps and 2 tablespoonfuls of sherry.

LOBSTER SOUP. (As made in Nantes, France.) Cook 1 ounce of chopped ham, 1 onion, and 1 carrot, cut fine, parsley, thyme, and a bayleaf, in 1 ounce of butter. Add 3 pounds of lobster meat, cooked and cut into dice, 1 pint of white wine, and 1 1/2 quarts of veal stock. Simmer 1 hour. Strain the soup, add 2 cups of boiled rice and 1 hard-boiled egg sliced and some butter. Season and serve with croutons.