• 1 pint of shrimps (live when available)
• 3 or 4 large onions, flour, butter
• 1 glass of white wine, salt and pepper, croûtons of fried bread.

Boil the shrimps in salted water and, when done, remove and keep the water in which they were boiled. Slice the onions and cook with a little butter in a saucepan, sprinkling with about 1 tablespoon of flour, and cook till it begins to colour, but do not let it brown. Stir well, and add the water in which the shrimps were boiled, and the shrimps, of which the heads should have been removed. Pound the heads in a mortar with a little butter, rub through a sieve, and add to the soup. Season with salt and pepper, and serve with croûtons of fried bread.