Make the same quantity of melted butter as before, to which add three tablespoonfuls of essence of shrimps but omitting the salt; add half a pint of picked shrimps, and serve in a boat. If no essence of shrimps, some anchovy sauce may be served with shrimps in it as a substitute.

Shrimp Sauce is also very good as follows: - Pound half a pint of shrimps, skins and all, in a mortar, and boil them ten minutes in half a pint of water; pass the liquor through a hair sieve into a stewpan, and add a piece of butter, the size of two walnuts, with which you have mixed a good teaspoonful of flour, stir it round over the fire until upon the point of boiling; if too thick, add a little more water; season with a little cayenne and a teaspoonful of essence of anchovies; serve very hot; a few picked shrimps might also be served in it.

Shrimp Sauce

Boil one pint of fish veloute or, failing this, Bechamel Sauce, and add to it one-quarter pint of cream and one-quarter pint of very clear fish fumet. Reduce to one pint, and finish the sauce, away from the fire, with two ounces of Shrimp Butter and two ounces of shelled shrimps' tails.