Prawns in Aspic

• 1½ pounds prawns
• white wine court-bouillon
• 2 egg whites, lightly beaten

Cook prawns in a white wine court-bouillon for 5 minutes. Cool the prawns, then shell and de-vein them. Reduce the court-bouillon to 1 quart; strain it, and clear it by adding 2 lightly beaten egg whites. Bring liquid slowly to a boil, stirring continuously. When liquid reaches boiling point, let it stand for 10 minutes over a very low heat, barely simmering. Strain through a siev