2 tb Butter 1/4 ts Salt
2 tb Flour 1/4 ts Pepper
1 c Milk 2 tb Lea & Perrins sauce
2 lb Raw shrimp 2 ea Beef bouillon cubes
2 ea Pimentos and 1 can liquid 1/2 ts Dry mustard
1 ea Egg 1 x Onion tops
1/2 c Cream 1 x Tabasco sauce
1 ea Small onion 1/4 c Hot water
Make white sauce by melting butter, add flour and cook until it
bubbles, add onions, simmer a minute. Add hot milk and cook until
sauce thickens. Add peeled raw shrimp, pimentos and liquid from
one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon
cubes disolved in hot water, dry mustard, chopped onion tops, dash
of tabasco sauce. Before removing from fire, add beaten egg and
cream. Mushrooms optional.
From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton
Rouge.
