l 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.

* * * * *

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.

* * * * *

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.

* * * * *

Sole a la Normandie

Take a large sole (one without a roe). Remove the back skin and with
a sharp knife very carefully cut out the side fins, lay it on the dish
in which it is to be served, one that may be placed in the oven. Brush
the fish with melted butter. Insert in the flesh of the fish some
small slices of truffle. Sprinkle it with salt, white pepper, a very
little mace and dust it all over with fine crumbs. Pour around it a
tumbler of good white wine. Place in a moderate oven and cook until
nearly done, twenty minutes or longer, if the fish be large. Take it
out and put around the edge of the dish a row of croutons, brushing
them with the white of an egg to make them adhere to the dish. Then
scatter over and around the fish, a small can of mushrooms, sliced,
oysters, mussels, picked shrimps and some quenelles. Add a little more
melted butter and a few more crumbs, add more white wine and put back
in the oven for five minutes.

* * * * *

Filet of Sole a la Bohemian

Cut a sole or flounder into four filets. Roll each one up, stuffing
with a mixture of sal piquant sauce. Roll around each a thin slice of
pork and fasten with a skewer. Stand on end in a baking pan and put
a small piece of butter and a slice of lemon on each and bake until
done.

Fry together for five minutes, chopped eschalots, parsley, chevril,
herbs, butter, salt and cayenne. Take from the fire and stir i