• 90 Dublin prawns, the same marinade as for prawn soup, just under ½ pint of sour cream
• 4 ozs. of butter
• 4 ozs. of Gruyère cheese
• 2 ozs. of ham
• 1 heaped tablespoon of flour, bread, salt, pepper and nutmeg.

Boil the prawns in the same manner as described. When done, remove the meat from the claws and tails, pound the shells in a mortar with 2 ozs. of butter, and rub through a sieve. Melt the remaining 2 ozs. of butter in a saucepan, add the prawn butter, the flour, a little bread, previously soaked in milk, the chopped ham and prawn meat, dilute with a little of the prawn stock, stir in the cream, half the cheese, and season with salt, pepper and nutmeg. When the mixture thickens, put it in a fireproof dish, sprinkle with the remaining cheese, and bake in a moderate oven till lightly browned.