Shrimp pie

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration II. Selskabsmiddag, s. 9 (falt i det fri)

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1
Make the bread cases
Cut the bread into two finger-thick slices and stamp out round shapes with a glass or a round cutter. Hollow out the middle, almost down to the bottom. Melt 80 g butter and brown the bread lightly over a high heat. Place it on a platter with doily paper or a folded napkin.
2
Make the stew
Melt the rest of the butter and stir in the flour. Thin with the shrimp stock and bring to the boil. Take off the heat and stir in the egg yolk. Return to the heat and bring to just below boiling point, but do not let it boil. Add the lemon juice, pepper, sugar, sherry, salt to taste and the peeled, halved shrimp.
3
Fill and garnish
Fill the bread cases with the stew. Sprinkle finely chopped parsley over just before serving.
4
Shrimp stock
Wash the shrimp shells well and put them over the heat with just enough cold water to barely cover. Simmer for about 20 minutes and strain. Skim well while boiling.