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.





Shrimps a la Bordelaise SIESTA CAKE. facebooktwittergoogle_plusredditpinterestlinkedinmail

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