Pour one pint of white poivrade sauce and butter sauce into a saucepan, and boil until somewhat reduced. Thicken the sauce with two ounces of lobster butter. Pick one and one-half pints of shrimps, put them into the sauce with a small quantity of lemon-juice, stir the sauce by the side of the fire for a few minutes, then serve it.

(2) Make about one-half pint of butter sauce, and while it is in the saucepan mix in about one teaspoonful of anchovy essence, one tablespoonful of lemon juice, a small lump of lobster butter, and one-half saltspoonful of cayenne. Stir the sauce over the fire until the butter has dissolved, then put in one teacupful of picked shrimps. Serve the sauce while hot.