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Shrimp with Anchovy Sauce

  • 1 can shrimps
  • 2 tablespoon butter
  • 1 gill cream
  • 1 teaspoon anchovy paste
  • Yolks of 2 eggs
  • 1/4 teaspoon cayenne
Melt together the butter and anchovy, lay in the shrimps, pepper them, and saute until they are hot through. Break the eggs in a bowl, beat the cream into them, and pour into the chafing dish. Stir two or three minutes, until the sauce thickens, and serve at once on toast.
This dish should be prepared over hot water.
Submitted by Cassyjean - Torrington, CT Jul 8, 2009
15 min 30 min 45 min

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