Belgian Shrimp

Mince very fine the shallots, garlic, chives or onion slice or put through the finest blade of a meat grinder; add thyme, parsley and tarragon and mix well.

Add to butter, blending well.

Stir in remaining ingredients (except shrimp), folding in the bread crumbs last of all.

This makes a rather stiff paste.

It can be used at once or stored in a covered jar in the refrigerator.

Divide the shrimp into 4 piles.

Spread layer of the mixture 1/4-inch thick over the bottoms of 4 pottery baking dishes or individual casserole dishes.

Place a covering layer of shrimp in spoon fashion in rows on top, pressing the shrimp into the mixture.

Use the remaining mixture to cover the shrimp.

Place the dishes in a 400° oven and cook for 10 minutes, then broil until tops are brown.

Serve at once.