Using a cutter, cut 12 fancy shaped pieces out of bread.

Parch flour until golden, then whisk with butter and stir in cream. Cook until thickens and add thinly cut shrimps, and bring to a boil.

Whisk egg yolks with sherry, cognac, spices and combine with the sauce. Cook through avoiding boiling.

Spread the sauce with shrimps onto bread slices and garnish with greens.