Belgian Shrimp - cooking recipe

Ingredients

1 lb. cooked shrimp, shelled and deveined
1 c. butter, softened
1 tsp. salt
2 Tbsp. lemon juice
6 small shallots and green tops
1/4 tsp. dried thyme
1/4 tsp. parsley flakes
1 c. bread crumbs
1/4 tsp. Tabasco
6 Tbsp. consomme or chicken broth or strained court bouillon
2 small cloves garlic
1/4 tsp. dried tarragon
1 small bunch chives or 1 slice white onion

Preparation

Mince very fine the shallots, garlic, chives or onion slice or put through the finest blade of a meat grinder; add thyme, parsley and tarragon and mix well.
Add to butter, blending well.
Stir in remaining ingredients (except shrimp), folding in the bread crumbs last of all.
This makes a rather stiff paste.
It can be used at once or stored in a covered jar in the refrigerator.
Divide the shrimp into 4 piles.
Spread layer of the mixture 1/4-inch thick over the bottoms of 4 pottery baking dishes or individual casserole dishes.
Place a covering layer of shrimp in spoon fashion in rows on top, pressing the shrimp into the mixture.
Use the remaining mixture to cover the shrimp.
Place the dishes in a 400\u00b0 oven and cook for 10 minutes, then broil until tops are brown.
Serve at once.