Shrimps, Normandy Style

Skin and remove the heads from one pint of fresh shrimps; put one ounce of
butter in a stewpan, place it over the fire until melted, then stir in one tablespoonful
of ground rice; mix in one-half pint of new milk, and continue stirring until it is
thickened and boiling. Then put in the shrimps and leave them until quite hot.
When ready turn them on to a hot dish, garnish with sippets of toast or croutons of
fried bread and serve.