SHRIMP DE JONGHE
2 cloves garlic, mash to a paste, mix with 1/3 teaspoon tarragon, parsley, chervil shallot. Add to 1/2 cup sweet butter and 1 cup bread crumbs blended together. Season to taste with dash salt, pepper, nutmeg, mace and thyme. Add 1/2 cup dry sherry. Alternate layers of 2 pounds shelled and deveined cooked shrimp with above mixture. Top with generously buttered bread crumbs. Bake at 400 degrees for 15-20 minutes.