Title: Potted shrimps(english)
 Categories: Appetizers, English
      Yield: 4 Servings
 
      1 lb Shelled shrimps
      1 ts Mace
      8 oz Butter
           Pinch of cayenne pepper
 
  Chop half the shrimps finely then mix with the remaining whole
  shrimps and stir in the mace. Melt 6 oz. butter in a saucepan, add
  the shrlmps, stjrring until they have adsorbed a:ll the butter. Stir
  in the cayenne pepper. Turn the mixture into ramekins, pressing down
  well. Melt the remaining 2 oz. butter and pour over the shrimp
  mixture to seal. Allow to cool and place in the refrigerator for
  several hours or preferably overnight. Serve with hot toast, cut into
  fingers.