Fill some tartlet cases with prawns or shrimps mixed with Sauce Crevettes and place the eggs previously coated with Sauce Crevettes on top. Decorate the top of each with four nice shelled shrimps or prawns.
Scrambled: Prepare some scrambled eggs and place in a deep dish; in the centre place a bouquet of shrimps or prawns mixed with
© 1903 All rights reserved. Published by Taylor and Francis.