Spanish Fricasseed Shrimps

Heat 2 tablespoonfuls of butter; add 1 onion chopped
and 2 cups of tomatoes. Let fry; then stir in 1
tablespoonful of flour; add 1/2 cup of water; let boil;
add 1 quart of shrimps, salt, pepper and parsley.

Let all cook twenty minutes. Stir in the yolk of an egg.
Remove from the fire. Put some boiled rice on a platter;
add the shrimps and pour over the sauce.
Serve very hot.

Bombay Spinach

Boil the spinach in salted water until tender; drain and
chop fine. Fry 1 chopped onion in 2 tablespoonfuls
of butter; add the chopped spinach, a pinch of pepper
and curry-powder.

Cover and let simmer five minutes. Serve on a platter
with stewed prawns and garnish with croutons.

Jewish Stewed Shad

Clean and cut a shad into large slices; sprinkle with salt,
pepper and ginger. Put on to boil with 1 sliced onion, 1
bay-leaf, a few cloves, 2 sprigs of parsley and 1/2 cup
of vinegar.

When done, remove the fish to a platter; add 1/2 cup
of raisins, 1 tablespoonful of butter, 1/2 cup of pounded
almonds, 1 glass of wine, 1 tablespoonful of brown
sugar and a pinch of cinnamon. Let boil until done and
pour over the fish.
Garnish with sliced lemon and sprigs of parsley and serve cold.

Swiss Baked Eggs

Melt 1 ounce of butter in a baking-pan; then cover the
bottom of the pan with thin slices of Swiss cheese.
Break in 6 eggs; sprinkle with salt and pepper. Pour
over 4 tablespoonfuls of cream; sprinkle with grated
Swiss cheese, and let bake in the oven to a delicate
brown. Serve hot.

Madras Potato Curry

Cut boiled potatoes into thin slices; then fry 1 chopped
onion in 2 tablespoonfuls of butter. Add 3 ounces of
grated cocoanut, 1 teaspoonful of curry-powder and 1
cup of milk, salt and cayenne pepper to taste. Let boil up.

Add the sliced potatoes and a sprig of parsley
chopped. Let simmer a few minutes and serve hot.