No. 232 John Dorée à la purée de Crevettes.
Boil the fish as usual, and dish without a napkin; have ready the following sauce: pick and wash a pint of fresh prawns, pound them in a mortar with half a pound of fresh butter, and rub them through a sieve; then put twelve spoonfuls of bechamel sauce (No. 7) in a stewpan, with twelve of melted butter; place it over the fire, and when it boils, stir the butter and prawns into it; pour the sauce over the fish, and strew chopped lobster over.