Shrimp Croquettes

Ingredients:

1 cup cooked shrimps (prawn)

½ envelope gelantin

2 tbsp. flour

2 tbsp. butter or margarine

½ cup milk

1 egg yolk

light cream

juice of ½ lemon

salt

pepper

chopped parsley

2 egg whites

1 tbsp. salad oil

dry bread crumbs

fat or oil for deep fry

Preparations:

• Wash and drain the shrimps. Soak gelantin in some of the cold milk. Make a thick sauce of flour, milk and stock and add the shrimps and gelantin. Beat the egg yolk with the cream, add the sauce and return to saucepan for thickening, taking care that it does not boil. Add lemon juice, parsley, salt and pepper. Spread this mixture onto a shallow dish to cool and set. When set, cut in eight equal parts and form a firm cylinder of each. Roll each in bread crumbs, then in a mixture of beaten egg whites and salad oil and then again in bread crumbs, again in egg white and bread crumbs. Fry in hot deep fat (400°) until golden brown and serve hot, garnished with some sprigt of parsley than have been fried crisp (but not brown) in the same deep fat. Serve on a platter on a doyley.