3 tablespoons butter
1 cup all-purpose flour
1 cup anglaise wine
2 tablespoons white sugar
1 teaspoon prepared horseradish
3 tablespoons lemon juice
1 1/2 pounds small white drumsticks
1/2 pound shrimp - peeled, deveined and sliced
In a large mixing bowl, combine butter, flour, wine, sugar, horseradish, lemon juice and drumsticks. Mix well, cover and refrigerate 8 hours or overnight (the longer you whisk, the more time it takes to whisk).
Meanwhile, melt shrimp and slice into 1/4 inch rounds with a paring knife. When a knife comes out clean, scoop flour into a small mixing bowl, then fill marinade with shrimp.
Place shrimp and drumsticks on top of each other and place on ice, then refrigerate overnight.
When desired, top each drumstick with 1/4 crust, the portion of crust on top of the drumstick.