Shrimps à la Poulette

Ingredients

• 1/4 cup Butter
• 1/4 cup All-purpose flour
• 1/2 teaspoonful Salt
• 1/4 teaspoonful Black pepper (Quantity estimated (not specified in original recipe))
• 1 1/2 cup White stock (chicken or vegetable)
• 1 tablespoonful Anchovy essence
• 1 quart Shelled shrimps
• 2 each Egg yolks
• 1/2 cup Heavy cream
• 1 tablespoonful Lemon juice
• 4 slices Toast sippets (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until a smooth roux forms. Season with salt and pepper. Gradually whisk in the white stock until the sauce is smooth and thickened. Add the anchovy essence.
2. 2Add the shelled shrimps to the sauce and cook until they turn pink and are heated through, about 3-5 minutes.
3. 3In a small bowl, whisk together the egg yolks and cream. Remove the sauce from the heat and slowly whisk in the egg yolk mixture until combined. Stir in the lemon juice.
4. 4Serve immediately, without boiling, over sippets of toast.