* * * * *

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.

* * * * *

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.

* * * * *

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.  Stew until smooth, and add one teaspoonful of flour, a little cream or rich milk, and the meat picked from two crabs.  Boil a few moments and serve with buttered toast.

* * * * *

Sole a la Normandie

Take a large sole (one without a roe).  Remove the back skin and with a sharp knife very carefully cut out the side fins, lay it on the dish in which it is to be served, one that may be placed in the oven.  Brush the fish with melted butter.  Insert in the flesh of the fish some small slices of truffle.  Sprinkle it with salt, white pepper, a very little mace and dust it all over with fine crumbs.  Pour around it a tumbler of good white wine.  Place in a moderate oven and cook until nearly done, twenty minutes or longer, if the fish be large.  Take it out and put around the edge of the dish a row of croutons, brushing them with the white of an egg to make them adhere to the dish.  Then scatter over and around the fish, a small can of mushrooms, sliced, oysters, mussels, picked shrimps and some quenelles.  Add a little more melted butter and a few more crumbs, add more white wine and put back in the oven for five minutes.

* * * * *

Filet of Sole a la Bohemian

Cut a sole or flounder into four filets.  Roll each one up, stuffing with a mixture of sal piquant sauce.  Roll around each a thin slice of pork and fasten with a skewer.  Stand on end in a baking pan and put a small piece of butter and a slice of lemon on each and bake until done.

Fry together for five minutes, chopped eschalots, parsley, chevril, herbs, butter, salt and cayenne.  Take from the fire and stir in a little lime juice and anchovy sauce.

* * * * *

Baked Sole