Shrimp Vol-au-vent Appetizer

• 24 vol-au-vent shells
• 3 tbsp butter
• ⅓ cup minced shallots
• 3 oz fresh mushrooms, chopped
• 3 tbsp flour
• Salt & pepper to taste
• Pinch of nutmeg
• 1 cup whipping cream
• 1 lb peeled, cooked small shrimp
• 2 to 3 tbsp sherry
• 2 egg yolks
• Parsley, chopped

Melt butter and saute shallots. Add mushrooms and saute until soft. Add flour, salt, pepper and nutmeg and mix well. Slowly stir in the cream and cook for a few minutes. Add shrimp and sherry and stir until heated through. Add a little of the sauce from mixture to egg yolks and beat lightly, then stir into mixture.
In a 325°F oven, warm the vol-au-vent shells for 10 minutes. Spoon the mixture into shells and garnish with chopped parsley.