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it through a fine sieve; then put it in a large saucepan on ice and stir with a whisk, adding cream and milk mixed (say a quart). [Sometimes the shrimps will take much more milk and cream than at other times; it depends upon the quality of the shrimps.] When half amount of the cream and milk has been added, add three table¬ spoons sherry, some salt and pepper, then more cream and milk; after that, try a little in hot water on the stove, again and again adding more cream and milk until the mousse is of the right con¬ sistence (be careful not to make it too stiff as then it would not hold together). This mousse can be used in many different ways — tim¬ bales, mousse stuffings, etc. Shrimp Mousse ( Mousse de Crevettes ) a la Ericsson Hammond Butter a ring mould, thread with white of egg, and decorate with truffles — any design wanted, such as daisies and branches; then fill with the shrimp mousse, by putting it through a large paper tube so as not to disturb the decoration; hammer it down well against the table, so that it becomes solid; put in hot water and cook from ten to eighteen minutes — covered (according to size of the mould and heat of the oven). Turn out on a paper doily, and serve a shrimp newbourg sauce in the centre. Garnish with hot, unpeeled shrimps around and parsley. Entree for luncheon or dinner. Timbale of Shrimps ( Crevettes en Timbale ) a la Maria [See recipe: Shrimp Mousse.] Butter timbale cups well and decorate with strips from the white of a cooked egg and then daisies, branches, made from truffles. Fill with the mousse; cook in hot water in oven from eight to ten minutes — well covered. Serve with a shrimp sauce all around. Garnish with parsley. Souffle of Shrimps ( Crevettes soufflees) a la Gilliland [See recipe: Shrimp Mousse.] Take small double moulds; but¬ ter them; decorate one side of mould with truffles — a branch or daisy or any design that is desired; fill mould with the mousse; put two together and cook in hot water from seven to ten minutes — well covered. When done, turn out on a paper doily or napkin, garnish with shrimps raised in between each individual. Serve with a shrimp sauce. Shrimp Mousse ( Mousse de Crevettes ) a la Charlotte [See recipe: Shrimp Mousse.] Decorate small charlotte moulds with truffles in shape of a daisy or a branch; fill with the shrimp mousse; put in hot water and cook in oven for six to eight minutes — well covered. Turn out on a green foundation; decorate with shrimps raised in between each individual. Serve with a shrimp or hollandaise sauce in the centre. Garnish with parsley. Shrimp Mousse ( Mousse de Crevettes ) a la Walde Butter and decorate small individual ring moulds with strips of truffles and white of egg; fill with shrimp mousse [see recipe: Shrimp Mousse a la Europeenne] and cook in hot water in oven for six to eight minutes — covered. Turn out on a foundation of shrimp mousse, with a shrimp newbourg sauce in the centre. Garnish with parsley and a shrimp put in centre of each ring and a 1 around the platter. Entree for luncheon or supper. Stuffed Tomatoes with Mousse of Shrimps Tomates farcies de Mousse de Crevettes