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Shrimps a la Bordelaise

Place two tablespoonfuls of butter and one of flour in a saucepan and brown over the fire. Stir into this one cup of stock, and add two tablespoonfuls of finely chopped raw ham, a slice of onion, one tablespoonful of chopped parsley. Simmer for ten or fifteen minutes. Strain the same and add to it a cup of shrimps. Simmer again for a few moments and add a teaspoonful of tomato or mushroom catsup. Season with, salt and pepper, and serve in timbale cases.

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Shrimps with Tomato

Stew half a dozen large tomatoes with a tablespoonful of anchovy sauce, a piece of butter, salt, pepper and cayenne. Put this through a sieve until it is very smooth. Fill a baking dish with picked shrimps, pour the tomato over them, sprinkle with bread crumbs and bits of butter, and bake until brown.

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Saute of Shrimps

Melt a piece of butter in a stewpan with a little flour, salt and cayenne. Just as it turns dark, put in a glass of white wine, a pound of picked shrimps, a little lemon juice, and if liked, a bit of anchovy sauce. Take from the fire and stir in the well-beaten yolks of two eggs. Pour into cup-shaped pieces of fried bread, and serve very hot.

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Crab a la Creole

Fry in four ounces of butter, four young onions, one clove of garlic and two green peppers, all chopped fine. Cook until soft and add one tomato cut up, salt, pepper and cayenne