Shrimp Cromeskies

Shell some shrimps and cut them into small pieces. Prepare some veloute sauce
and reduce it to half its original quantity; move the sauce to the side of the fire, stir
in the beaten yolks of two eggs and one tablespoonful of butter divided into small
pieces, continue stirring the sauce by the side of the fire, adding, when thick, the
shrimps. Leave the mixture until cold, then divide it into equal parts and wrap each
one separately in squares of udder; roll the cromeskies to the shape of a cork, dip
them in frying batter, then plunge them into boiling fat and fry until crisp and nicely
browned. When cooked drain the cromeskies, put them on a folded napkin or ornamental
dish-paper on a hot dish, garnish with fried parsley and serve.