SHRIMP EGGS
- 6 eggs
- 18 large picked shrimps
- 3 heaping tablespoonfuls finely chopped cooked tongue
- 1 tablespoonful cream
- 2 tablespoonfuls sherry wine
- 1 pint (2 cups) good thick gravy
- A few drops red coloring
- Some parsley
- Salt and pepper
Butter some small casseroles and break into each an egg; put into the oven and let cook, but they must not harden. Put the gravy into a saucepan, add the sherry wine, the tongue, and the shrimps, simmer for ten minutes, but do not allow it to boil.
Season nicely, add the cream and red coloring; pour over the eggs, place a sprig of parsley in the center of each, and serve at once.