Cassell's dictionary of cookery

Shrimp Canapees. — Cut some slices of stale crumb of bread the third part of an inch thick. Stamp these out with a plain round or oval cutter about two inches in diameter, and fry the rounds in butter till they are lightly browned. Let them get cold, then spread a little shrimp butter upon them. Ornament them by placing picked shrimps upon them, and place them in a circle on a dish overlapping each other. Put a little parsley in the centre, and serve. Shrimp Comesquis, or Kromeskies. — Divide some shelled shrimps into small pieces, put them into a clean saucejian, with a small portion of white sauce, the yolks of two or three eggs, and a little pepper, salt, and grated nutmeg. Stir the mixture over the fire for three or four minutes to set the eggs, then spread it an inch thick upon a plate, and leave it to get cold and stiff. Divide it into portions of an equal size, and form these to the shape of corks or balls. Boil half a pound of bacon for twenty minutes; let it get cold, then cut it into very thin slices of a size to cover the shrimp balls. Wrap the balls in the bacon, and, if not immediately wanted, leave them in a cool place. Dip them in frying batter, and fry them in hot lard till they are crisp. Drain them from the fat, and serve immediately. Garnish the dish with parsley. Shrimp Forcemeat. - Mix shelled shrimps with an equal quantity of grated bread-crumbs, and season the mixture with salt, cayenne, and pounded mace. Pound it in a mortar, soften with fresh butter, and bind together with yolk of egg. Forcemeat thus | made is very excellent for filling anv kind of ! freshwater fish, but is especially suited for pike and eel. Shrimp Patties, or Vol- au- Vents, or Bouches. — Prepare the crusts of the patties, and bake them in the usual way. Pick the shrimps, and cut the tails in two pieces. Put the heads and shells into a saucepan, with a small quantity of water, and boil them gently for a quarter of an hour to extract the flavour. Thicken the liquor with arrowroot, egg yolks, or flour, till it is of the consistency of cream, and with this sauce moisten the shrimps' tails a little. Season the ragout with salt, if necessary, cayenne, and a little grated nutmeg or scraped horseradish, or two or three pounded anchovies ; or leave it without seasoning. For many tastes the natural flavour of the shrimps will surpass aU others. Take the patties or the vol-au-vent fresh from the oven, or if they are cold, heat them, then fill them with the preparation, after making it hot, without boiling it. A glassful of white wine may be added if liked. Send the patties to table on a neatlyfolded napkin. Sometimes shrimp patties are served with bread-crumbs sprinkled over them, and without the pastry covers. Time, a minute or two to heat the patties.