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.

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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.

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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.