2 tablespoons Sherry wine
Clean shrimps and cook three minutes in two tablespoons butter. Add salt, cayenne, and lemon juice, and cook one minute. Remove shrimps, and put remaining butter in chafing-dish, add flour and cream; when thickened, add yolks of eggs slightly beaten, shrimps, and wine. Serve with toast or Puff Paste Points.
Fish à la Provençale
¼ cup butter
2½ tablespoons flour
2 cups milk
Yolks 4 “hard-boiled” eggs
1 teaspoon Anchovy essence
2 cups cold boiled flaked fish
Make a sauce of butter, flour, and milk. Mash yolks of eggs and mix with Anchovy essence, add to sauce, then add fish. Serve as soon as heated. Serve on pieces of toasted Graham bread.