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Lobster and Other Sea Fish (Shrimps la Poulette)

Shrimps à 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.