Note 29 — INDEX
Reading edition
No. 29. Shrimp Sauce.—Take half a pint of drawn butter or white sauce 7 (No. 19) and when boiling add a little lobster coral, if you have it, if not, add half a teaspoon of anchovy essence. Remove the shells from four dozen shrimp, put them into the sauce, heat and serve. Canned shrimp may be substituted for the fresh.