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Shrimp Cutlets

(Vaucluse.) CHOP and mince 1 1/2 pounds of freshly boiled shrimps. Melt 2 ounces of butter and add 2 ounces of flour, then 1 cup of boiling cream, also the minced fish. Stir and boil and take off the fire, add the yolks of 3 eggs and a pinch of nutmeg, salt, pepper, and some chopped parsley. Pour into a buttered pan 1/2 inch deep; when cold, cut into shape, dip in egg and crumbs, and fry in boiling lard. Stick a small piece of macaroni, to imitate a bone, at the end of each cutlet and serve with a good sauce, Tartare or Bechamel.