Shrimp croquettes

Make a white roux with the butter and flour and add 1L of milk

Then add the mixture of milk and bisque

Add parmesan

Cook until it binds

Add egg yolk

Add gelatine sheets

Mix into the mixture

Splash shrimps under pour out and leave to cool for 24 hours

Cut into cubes and bread them "a l'anglaise"

1 L milk
1 L shrimp bisque
100g lobster paste Chef
Boil up and season with cayenne pepper and salt
500g butter
700g flour
200 g ground parmesan
100g egg yolk
22 gelatine sheets
1 kg shrimp