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1
Sauce Preparation
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2
in a 1 quart saucepan over moderate heat reduce the cream to 3/4 cup. This will take about 20 min.
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3
In a food processor with the metal blade in place and the motor running, drop the garlic and shallot throug thr food tube and pulse until finely minced. Remove the cover, add the anchovies and pulse until finely chopped. Whisk the mixture and the butter, lemon juice and chives into the warm cream. Keep the sauce warm over low heat
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4
Toast preparation
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5
In a 2 quart saucepan, cook the shrimp in boiling, salted water for 1 minute. Drain, rinse under cold water and cut the shrimp lengthwise. Set aside on paper towelling
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6
Melt 3 tablespoons of the clarified butter in a large skillet over moderate heat. Lightly brown half of the bread slices on both sides, about 1 minute per side. Set the slices aside on a cookie sheet. Repeat with the remaining clarified butter and bread slices
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7
In the processor with the motor running, drop in the garlic and parsley and process until finely chopped. Remove and reservr. Add the onion and process until finely chopped.
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8
Melt remaining in large skillet under moderate heat. Cook onion, garlic and parsley until lightly brown. Turn off heat and stir in bread crumbs
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9
Preparation
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10
Butter toasted bread slices with the Dijon mustard. Place sliced shrimp on toast, cover with crumb, onion mixture. Cover with warm cream mixture, garnish with lemon slices and watercress sprigs
