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CURRIED SHRIMP IN EGG PUFFS

Bake egg puffs as in cream puff recipes:
1/2 c water, 1/4 c butter, pinch salt

Bring above to boil. Add 1/2 c flour and stir until it leaves
side of pan and forms ball. Remove from heat and beat by hand
two eggs added one at a time to flour mixture. Form into cone
shaped puffs - six or eight - and bake in 450 oven 10 min. and
400 Oven 25 min. (ungreased cookie sheet)

two cups of fresh shrimp; add to thick white sauce (6 tbsp. flour
6 tbsp. butter, salt, pepper, 3 c milk)
add 1 tsp curry powder - stir well

cut tops off puffs and fill bottoms with curried shrimp - tops
may be put back on or used to put on the side with mango chutney
EFiiL ing. Serves six,

Joyce Maccrostie