Shrimp Barquettes, called à la Joinville

Ingredients

• baked barquette cases
• shrimps
• velouté finished with Beurre de crevette
• fine shrimp tails
• large pink shrimps

Instructions

1. Bind a fine salpicon of shrimps with velouté finished with Beurre de crevette.
2. Fill the bottoms of the barquettes with it.
3. Cover with the sauce and arrange fine shrimp tails on top.
4. Finish by placing a large pink shrimp, its tail shelled, at each end of the barquette.