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Shrimp Sauce

Pound one cup of shrimps, skins and all, in a mortar. Boil afterward for ten minutes in a cup of water. Press the liquor through a puree strainer. Mix one tablespoon of butter and one tablespoon of flour to a paste, pour over it the shrimp liquor. Season with salt, papa rika and one teaspoon of anchovy paste.

Just before serving-and it must be served very hot-add half a dozen shrimps cut in inch pieces. This is one of the most delicious sauces that can accompany any fish.