There are two different kinds of shrimp, the brown and the red. The red or rose-coloured shrimp is considered the best, and is the most expensive. As a rule shrimps are sold ready boiled. They can either be served plainly boiled or made up with various sauces. They are also much used for garnishing. 329. Shrimps, To Boil Have ready on the fire a saucepan of fast-boiling water, salted in the proportion of 1 tablespoonful of salt to 1 quart of water, or make it as salt as sea water. Plunge the shrimps into this, and boil them until they change colour. They must not be overcooked. If served plainly boiled, oil and vinegar or vinaigrette sauce should accompany them. 330. Shrimp Croquettes 1 cupful picked shrimps. Some scraps of pastry. 1 or 2 table-sps. fish sauce. Chop the shrimps, but not too finely, and bind them together with a little good fish sauce. An- chovy or shrimp sauce is very suitable ; it must be very thick, and the mixture must not be made too moist. Roll out some scraps of unsweetened pastry very thinly, and cut it out in rounds between 3 and 4 inches in diameter. Place about a tea- spoonful of the shrimp mixture in the centre of each, wet round the edges of the pastry with a little cold water, and then gather them together, pulling them up to the centre of the croquette and then pinching them together. Fry the croquettes in hot fat, drain well, and serve garnished with parsley✪ Shrimp Croquettes. Sufficient for 10 or 12 croquettes. 331. Potted Shrimps A pinch of mace. 1 tea-sp. anchovy es- sence. f pt. picked shrimps. 3 oz. fresh butter. Seasoning. A pinch of nutmeg. Put the picked shrimps into a small saucepan with most of the butter, heat gradually over the FISH 113 fire, allowing the shrimps to soak in the butter without coming to the boil. Then turn the con- tents of the saucepan into a mortar and pound well. Season very carefully with cayenne, salt if necessary, a pinch of ground nutmeg and mace, and 1 tea-spoonful anchovy essence. Rub the mixture through a fine wire sieve, pack into small pots, and, when cold, pour the rest of the butter melted over the top. 332. Shrimp Rolls (Croustades de Crevettes) | doz. small dinner rolls. Melted butter. Mixture for Filling. 1 cupful picked shrimps. 1 oz. butter. 1 dessert-sp. flour. 1 gill fish stock or milk. 2 yolks of eggs. £ gill cream. Lemon juice✪ Shrimp Rolls (Croustades de Crevettes). Cut the tops off the dinner rolls, and scoop out all the soft part from the inside. Brush the cases, inside and outside, and also the tops, with melted butter. Place them both in a moderate oven and bake them until they are brown and crisp. Mean- while prepare the mixture. Melt the butter in a saucepan, add the flour, and mix with a wooden Shrimp Rolls spoon until smooth. Add the fish stock or milk, stir until boiling, and cook 2 or 3 minutes. Then remove from the fire, add the shrimps, seasoning, and yolks of eggs beaten with the cream. Mix thoroughly and make quite hot over the fire without allowing the mixture to boil. Fill up the rolls with the mixture, put on the tops, and serve on a folded serviette garnished with parsley. Sufficient for 6 persons. 333. Shrimp Scallops (Coquilles de Crevettes) 3 doz. shrimps. 1 pt. fish stock. 1 glass white wine. 1 cupful bechamel sauce. 2 tab.-sps. grated cheese. Seasoning. 1 oz. butter. Puree of potatoes.

AI-modernized reading of the original text

There are two different kinds of shrimp, the brown and the red. The red or rose-coloured shrimp is considered the best, and is the most expensive. As a rule shrimps are sold ready boiled. They can either be served plainly boiled or made up with various sauces. They are also much used for garnishing. 329. Shrimps, To Boil Have ready on the fire a saucepan of fast-boiling water, salted in the proportion of 1 tablespoonful of salt to 1 quart of water, or make it as salt as sea water. Plunge the shrimps into this, and boil them until they change colour. They must not be overcooked. If served plainly boiled, oil and vinegar or vinaigrette sauce should accompany them. 330. Shrimp Croquettes 1 cupful picked shrimps. Some scraps of pastry. 1 or 2 table-sps. fish sauce. Chop the shrimps, but not too finely, and bind them together with a little good fish sauce. Anchovy or shrimp sauce is very suitable ; it must be very thick, and the mixture must not be made too moist. Roll out some scraps of unsweetened pastry very thinly, and cut it out in rounds between 3 and 4 inches in diameter. Place about a teaspoonful of the shrimp mixture in the centre of each, wet round the edges of the pastry with a little cold water, and then gather them together, pulling them up to the centre of the croquette and then pinching them together. Fry the croquettes in hot fat, drain well, and serve garnished with parsley. Sufficient for 10 or 12 croquettes. 331. Potted Shrimps A pinch of mace. 1 tea-sp. anchovy essence. f pt. picked shrimps. 3 oz. fresh butter. Seasoning. A pinch of nutmeg. Put the picked shrimps into a small saucepan with most of the butter, heat gradually over the fire, allowing the shrimps to soak in the butter without coming to the boil. Then turn the contents of the saucepan into a mortar and pound well. Season very carefully with cayenne, salt if necessary, a pinch of ground nutmeg and mace, and 1 tea-spoonful anchovy essence. Rub the mixture through a fine wire sieve, pack into small pots, and, when cold, pour the rest of the butter melted over the top. 332. Shrimp Rolls (Croustades de Crevettes) | doz. small dinner rolls. Melted butter. Mixture for Filling. 1 cupful picked shrimps. 1 oz. butter. 1 dessert-sp. flour. 1 gill fish stock or milk. 2 yolks of eggs. £ gill cream. Lemon juice. Cut the tops off the dinner rolls, and scoop out all the soft part from the inside. Brush the cases, inside and outside, and also the tops, with melted butter. Place them both in a moderate oven and bake them until they are brown and crisp. Meanwhile prepare the mixture. Melt the butter in a saucepan, add the flour, and mix with a wooden Shrimp Rolls spoon until smooth. Add the fish stock or milk, stir until boiling, and cook 2 or 3 minutes. Then remove from the fire, add the shrimps, seasoning, and yolks of eggs beaten with the cream. Mix thoroughly and make quite hot over the fire without allowing the mixture to boil. Fill up the rolls with the mixture, put on the tops, and serve on a folded serviette garnished with parsley. Sufficient for 6 persons. 333. Shrimp Scallops (Coquilles de Crevettes) 3 doz. shrimps. 1 pt. fish stock. 1 glass white wine. 1 cupful bechamel sauce. 2 tab.-sps. grated cheese. Seasoning. 1 oz. butter. Puree of potatoes.

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