2 T  Butter

      2 T  Flour

      1 c  Milk

      2 lb Raw shrimp

      2 ea Pimentos and 1 can liquid

      1 ea Egg

    1/2 c  Cream

      1 ea Small onion

    1/4 t  Salt

    1/4 t  Pepper

      2 T  Lea & Perrins sauce

      2 ea Beef bouillon cubes

    1/2 t  Dry mustard

      1 x  Onion tops

      1 x  Tabasco sauce

    1/4 c  Hot water

  Make white sauce by melting butter, add flour and cook until it
  bubbles, add onions, simmer a minute.  Add hot milk and cook until
  sauce thickens.  Add peeled raw shrimp, pimentos and liquid from
  one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon
  cubes disolved in hot water, dry mustard, chopped onion tops, dash
  of tabasco sauce.  Before removing from fire, add beaten egg and
  cream.  Mushrooms optional.
  From "Talk About Good"  Submitted by Mrs. Curtis G. Breaux, Baton
  Rouge.