Shrimp Sauce

Skin half a pound of cooked shrimps; pound their shells with a quarter of a pound of butter, and the juice of one lemon; pass this through a sieve. Cut the shrimps into dice shaped pieces. Boil one pint of white poivradc sauce (No. 522), thicken it with two egg-yolks, and half a gill of fresh cream, and finish with a quarter of a pound of shrimp butter (No. 586;, adding a pinch of cayenne pepper, a coffeespoonful of fine herbs, and the pieces of shrimp.

Shrimp And Cream Sauce

Reduce one pint of bechamel (No. 409) with one gill of mushroom essence (No. 392), and incorporate into this, two ounces of shrimp butter (No. 586), a gill of cream, and two ounces of small dice pieces of shrimps; season with cayenne pepper and serve.

(541). Shrimp And Crab Sauce (Sauce Aux Crevettes Et Aux Crabes)

Pour into a flat saucepan about one pint of bechamel sauce (No. 409), let it reduce, and incorporate into it six tablespoonfuls of mushroom essence (No. 392) and the same quantity of raw-cream. When the sauce is very creamy, take it off the fire, and whisk into it gradually with a wire whip three ounces of fresh butter, and at the very last moment two ounces of shrimp butter ( No. 586). Season and serve it in a separate sauce-boat with the shrimp tails, ent up into small pieces if they are large, but if small, leave them whole. Add the same quantity of crab meat cut the same size.