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1. In a 1½-to 2-quarr enameled or stainless-steel saucepan, melt the butter over moderate heat. Remove from the heat and stir in the flour.
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2. Pour in the milk and cream all at once and, stirring constantly with a wire whisk, place over low heat and cook until the sauce is smooth and thick.
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3. Season with salt, pepper and lemon juice, then add the chopped cooked shrimp and cook another 1 or 2 minutes, until the shrimp are heated through.
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4. Stir in the dill and serve with hot fish pudding or boiled fish. Cooked cauliflower, served with this sauce, is a very popular luncheon dish.
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