Serve when hot on sippets of toast.
=Shrimps a la Poulette.= Make a sauce of one-fourth a cup, each, of butter and flour, half a teaspoonful of salt, a dash of pepper and one cup and a half of white stock; add one tablespoonful of anchovy essence and a quart of shelled shrimps.

When hot add the beaten yolks of two eggs, with half a cup of cream.

Lastly, add a tablespoonful of lemon juice and serve, _without_ boiling, on sippets of toast.
=Shrimps with Peas.= A pint of shrimps and a cup of peas, heated in a cup and a half of cream sauce, are particularly good.
=Anchovy Toast.= Put about two tablespoonfuls of clarified butter into the blazer.

When hot add bread cut as for sandwiches.

Brown the bread on one side, turn, and brown the other side.