756. Shrimp Sauce

Put half a pint of picked shrimps into a stewpan with some butter sauce and a very little essence of anchovy, make it very hot, add a little lemon juice, and serve it to table.

757. Shrimp Sauce --Another Receipt

Mix a good piece of butter with some flour, boil it up in a little rich gravy, put in the shrimps nicely picked, give the whole one boil.

758. Tomato Sauce Francaise

Cut ten tomatos into quarters and put them into a saucepan with four onions sliced, a little parsley, thyme, one clove, and a quarter of a pound of butter; set the saucepan on the fire, stirring occasionally, for three quarters of an hour; strain the sauce through a horse-hair sieve, and serve with the directed articles.

759. Garniture Of Tomatos

Take thirty tomatos, all as near of a size as possible and of a good form, cut them in halves, press out the juice, seeds, and pieces by the side of the stalk, but do it with great care lest the skins should be injured; make a farce as follows: - take a little ham, garlic, parsley, shalots, champignons shred, the yolks of two hard boiled, eggs, crumb of bread, an anchovy, butter, salt, nutmeg, and allspice, give all these a boil, then pound them well, adding at times a little oil, strain it through a quenelle sieve; fill the tomatos with this farce, place them on a baking tin, cover them with grated bread crumbs and Parmesan cheese, moisten them with a little oil, and bake them in a hot oven; serve the tomatos as a garnish to a rump of beef, or any other joint you may think proper.

760. Tomato Sauce A L'Ltalienne

Take five or six ounces, slice, and put them into a saucepan with a little thyme, bay leaf, twelve tomatos, a bit of butter, salt, half a dozen allspice, a little Indian saffron, and a glass of stock; set them on the fire, taking care to stir it frequently, as it is apt to stick; when you perceive the sauce is thick strain it like a puree.

761. Truffle Sauce

Mince two or three truffles very small, and toss them up tightly in either oil or butter, according to taste; then put to them four ladle-spoonfuls of veloute, and a spoonful of consomme, let it boil for about a quarter of an hour over a gentle fire, skim all the fat off, keep your sauce hot in the bain marie.

762. Turnip Sauce

Pare four turnips and let them simmer in a little water until done, and the liquor is reduced; then rub them through a sieve. Add to them a little bechemel, then cut some more turnips in shapes as for haricot, simmer them also the same as the first and then add them to the others.

763. Venison Sauce

Serve with venison, currant-jelly by itself, or warmed with port wine, or port wine warmed by itself.

764. Walnut Ketchup For Fish Sauce

Take a quart of walnut pickle, add to it a quarter of a pound of anchovies, and three quarters of a pint of red wine, and let it boil till reduced to one third, then strain it, and when cold put it into small bottles and keep them closely corked.