250 g of shrimps, 250 g of mushrooms, 2 table spoons of flour, 7-8 potatoes, sauce, salt

250 g of shrimps, 250 g of mushrooms, 2 table spoons of flour, 7-8 potatoes, sauce, salt.

Boil shrimps in small quantity of oil for a while, cut fresh or canned mushrooms and fry separately.

Wash potatoes carefully and bake in an oven, cool, cut tops off and take out core carefully.

Mix prepared shrimps and mushrooms with Dutch sauce, fill in potatoes with received paste and bake them in an oven.

Serve up hot.

Sauce:

Pour 4 raw egg yolks in a dish with thick bottom, add 50 ml of water, butter cut in small particles (100 g) and boil, stirring constantly, to receive homogeneous mass.

Then pour in lemon juice (50 ml) and filter ready sauce.