Shrimp Sauce, Shrimp and Cream Sauce

Shrimp Sauce.—Skin half a pound of cooked shrimps; pound their shells with a quarter of a pound of butter, and the juice of one lemon; pass this through a sieve. Cut the shrimps into dice shaped pieces. Boil one pint of white poivrade sauce (No. 522), thicken it with two egg-yolks, and half a gill of fresh cream, and finish with a quarter of a pound of shrimp butter (No. 586), adding a pinch of cayenne pepper, a coffeespoonful of fine herbs, and the pieces of shrimp.

Shrimp and Cream Sauce.—Reduce one pint of bechamel (No. 409) with one gill of mushroom essence (No. 392), and incorporate into this, two ounces of shrimp butter (No. 586), a gill of cream, and two ounces of small dice pieces of shrimps; season with cayenne pepper and serve.