INGREDIENTS
20
Shrimp, large or jumbo
1
small handful Flat-leaf parsley
3 cloves
Garlic
1
Lemon (3 tbsp.), Juice of small
1/2 lb
Mushrooms, white
1
Shallot, large
2 tbsp
Tarragon, fresh
2 tbsp
Flour
3
Grates fresh nutmeg
1
Salt and pepper
1 tbsp
Evoo or canola oil
4
slices White bread, good-quality toasted
4 tbsp
Butter
3/4 cup
Cream
1/3 cup
Sherry