SHRIMP SAUCE
Pour one pint of poivrade sauce and butter sauce into a
saucepan and boil until somewhat reduced. Thicken the sauce with two
ounces of lobster butter. Pick one and one-half pints of shrimps, put
them into the sauce with a small quantity of lemon juice, stir the sauce
by the side of the fire for a few minutes, then serve it.
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