Shrimp Sauce


  • Shrimps, 1 pint
  • melted butter, ½ pint
  • essence of anchovies, 1 teaspoonful
  • mace, ¼ teaspoonful
  • cayenne, very little.


The fish for this sauce should be very fresh. Shell quickly one pint of shrimps and mix them with half a pint of melted butter, to which a few drops of essence of anchovies and a little mace and cayenne have been added. As soon as the shrimps are heated through, dish, and serve the sauce, which ought not to boil after they are put in. Many persons add a few spoonsful of rich cream to all shell-fish sauces.