979—Shrimps and Prawns (Crevettes Grises et Crevettes Roses)

Prawns are chiefly used for hors-d’œuvres, but they may, nevertheless, be prepared in Aspics; Mousses; small cold Soufflés, &c.

As regards shrimps, their use is entirely limited to garnishes, hors-d’œuvres, and to the preparation of soups, shrimp butters, and creams.