Shrimp Or Oyster Curry

Melt four ounces of butter and fry in it four young onions and a clove of garlic chopped. Add the juice of two limes. Stir into this one teaspoonful of corn starch, two tablespoonfuls of curry powder and half a cup of cream with salt, pepper and cayenne. Stir this rapidly over the fire until very thick. Thin with milk until it is the proper consistency, then add a large cup of picked shrimps, and as many oysters. Cook two minutes after it boils.

Shrimps A La Bordelaisc

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.

Shrimps With Tomato

Stew half a dozen large tomatoes with a table-spoonful 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.

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.