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Shrimp de Jonghe

2 pounds cooked shrimp
2 garlic cloves
1/4 pound butter
2 tablespoons fresh parsley, chopped
1 teaspoon chervil, chopped
2 tablespoons chopped green onions
1 teaspoon tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1 pinch mace
1 pinch ground nutmeg
3/4 cup grated bread crumbs
1/2 cup dry sherry

Peel the garlic and mash with a fork; work it into the butter.
Gradually add the rest of the herbs and seasonings. Mix in the
crumbs and sherry. Arrange the cooked shrimp in buttered individual
ramekins and top with the mixture. Bake in a 450-degree oven for
5-8 minutes, or until thoroughly hot and bubbly, or run under the
broiler for 2 or 3 minutes.

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