By Auguste Escoffier
Prepare 1¾ litres (3 pt or 7½ U.S. cups) fairly thin Velouté de Crevettes; reheat and finish with the liaison of 6 egg yolks and 2 dl (7 fl oz or ⅞ U.S. cup) cream and 150 g (5 oz) butter.
40 cooked prawns cut in half lengthways.
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