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Terrine of three chocolates with raspberry creme anglaise.
Here is the recipe for the shrimp custard:
2 cups heavy cream, 4 whole eggs, pinch of nutmeg, one minced shallot, 1/2 lb. raw shrimp (peeled, cleaned and chopped), 11. salt, 1/21. white pepper, and24 broccoli florets.
Blanch broccoli in boiling, salted water, then plunge in ice water and drain. Put aside.
Combine cream, eggs, nutmeg, salt and white pepper, shallots and shrimp. Whisk until well mixed. Pour this mixture evenly into eight greased custard cups. Bake in 326 j degree oven on the lower shelf in a casserole dish big enough to accom- !
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