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

SAUSAGE PATTIES SAUTE OF TURNIPS facebooktwittergoogle_plusredditpinterestlinkedinmail