One can of shrimps; two tablespoonfuls of butter; one gill of cream; one teaspoonful of anchovy paste; yolks of two eggs; saltspoonful of cayenne.

Melt together the butter and anchovy, lay in the shrimps, pepper them, and saute until they are hot through. Break the eggs in a bowl, beat the cream into them, and pour into the chafing-dish. Stir two or three minutes, until the sauce thickens, and serve at once on toast.

This dish should be prepared over hot water.

Shrimps With Tomato Sauce

One cupful of tomato sauce (see recipe). This can easily be prepared in the chafing-dish. One can of shrimps. Salt to taste, and one saltspoonful of cayenne.

Stir the shrimps into the tomato sauce, bring to a boil, season, and serve on toast or in scallop-shells, or nappies.