How to Make It. Slice the bread and cut it out with a round
patty cutter; spread it with butter and anchovy paste mixed. Save
one oyster for each sandwich; the rest chop; spread it on the
sandwich; chop half of the shrimps, leaving the even-sized ones for
decoration. Put the oysters on a broiler and glaze them with the
chaudfroid sauce. [See Chaudfroid Mayonnaise Sauce]. Decorate
each oyster with a star of truffle and then glaze the star with some
aspic; put a row of the chopped shrimps all around the sandwich
that has been seasoned with pepper, salt, and some lemon juice; in
the center put the oysters. Stir the butter to a cream; put it in a
paper bag with a very small hole and with a strip of stirred butter
decorate all around on top of the shrimp in scallops. Arrange them
in the form of a ring on a platter; put a bunch of water cress in the
center and garnish with the unpeeled shrimps all around. Serve
before the soup.
Shrimp Sandwich a la Quist
Sandwich de Crevettes a la Quist
For eight sandwiches take sixteen slices of bread, a half cup
of butter, a pound of cooked shrimps, one teaspoonful of anchovy
paste, three tablespoonfuls of caviar, cayenne pepper and salt.
How to Make It. Cut the bread out with a medium biscuit
cutter; spread them with butter that has been mixed with the
anchovy paste; chop part of the shrimps and mix it with the butter;
spread this a quarter inch of thickness on top of the sandwiches,
and on top of that put the other bread with the buttered side up.
Peel even-sized shrimps [if they are too large split them in halves
lengthwise], put them on a broiler and glaze with the chaudfroid
sauce. Supply two shrimps for each sandwich; put them on top
of the sandwiches meeting, and all around decorate a ribbon of
stirred butter through a fancy tube, and in the center fill with
caviar. Decorate the shrimps with a narrow thread of the sauce
that has been colored with butter coloring. Arrange them in the
form of a ring on a platter with parsley in the center and garnish
MRS. ERICSSON HAMMOND’S COOK BOOK 23
with lemon and unpeeled shrimps all around. Serve before the
soup.
Shrimp Anchovy Sandwiches a la Hammond
Sandwiches de Crevettes aux Anchois & la Hammond
One pound of cooked shrimps, six slices of bread, two table¬
spoons of butter, one teaspoonful of anchovy paste, cayenne
pepper, salt, juice of a half lemon, and three peppers✪ Shrimp Anchovy Sandwiches a la Hammond.
Howto Make It. Stir the butter to a cream; chop part of the
shrimps; the rest save for decoration. Cut the bread out with
a round patty cutter and spread it with butter and anchovy paste
mixed, and with chopped peppers; cut even-sized green peppers in
rings about a half inch in height; put a ring of it on each sandwich
and fill with the shrimps; flavor with pepper, salt, and some lemon
juice. Decorate with stirred butter all around and on the top,
and with truffles; put a handle of green pepper in each. Arrange
them in the form of a ring on a platter; garnish with parsley in the
center and with unpeeled shrimps all around. Serve before the
soup.
Shrimp Filling. Put two yolks of eggs in a cup; stir them;
add pepper, salt, and lemon juice; mix this with the half cup of
chopped shrimps; last add a half cup of whipped cream.
Shrimp in Pastry a la Avondale
Crevettes en Patisserie a V Avondale ✪ Shrimp in Pastry a la Avondale
Page 16 · 3 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
How to Make It. Slice the bread and cut it out with a round patty cutter; spread it with butter and anchovy paste mixed. Save one oyster for each sandwich; the rest chop; spread it on the sandwich; chop half of the shrimps, leaving the even-sized ones for decoration. Put the oysters on a broiler and glaze them with the chaudfroid sauce. [See Chaudfroid Mayonnaise Sauce]. Decorate each oyster with a star of truffle and then glaze the star with some aspic; put a row of the chopped shrimps all around the sandwich that has been seasoned with pepper, salt, and some lemon juice; in the center put the oysters. Stir the butter to a cream; put it in a paper bag with a very small hole and with a strip of stirred butter decorate all around on top of the shrimp in scallops. Arrange them in the form of a ring on a platter; put a bunch of water cress in the center and garnish with the unpeeled shrimps all around. Serve before the soup.
Shrimp Sandwich a la Quist Sandwich de Crevettes a la Quist
For eight sandwiches take sixteen slices of bread, a half cup of butter, a pound of cooked shrimps, one teaspoonful of anchovy paste, three tablespoonfuls of caviar, cayenne pepper and salt.
How to Make It. Cut the bread out with a medium biscuit cutter; spread them with butter that has been mixed with the anchovy paste; chop part of the shrimps and mix it with the butter; spread this a quarter inch of thickness on top of the sandwiches, and on top of that put the other bread with the buttered side up. Peel even-sized shrimps [if they are too large split them in halves lengthwise], put them on a broiler and glaze with the chaudfroid sauce. Supply two shrimps for each sandwich; put them on top of the sandwiches meeting, and all around decorate a ribbon of stirred butter through a fancy tube, and in the center fill with caviar. Decorate the shrimps with a narrow thread of the sauce that has been colored with butter coloring. Arrange them in the form of a ring on a platter with parsley in the center and garnish
with lemon and unpeeled shrimps all around. Serve before the soup.
Shrimp Anchovy Sandwiches a la Hammond Sandwiches de Crevettes aux Anchois & la Hammond
One pound of cooked shrimps, six slices of bread, two table¬ spoons of butter, one teaspoonful of anchovy paste, cayenne pepper, salt, juice of a half lemon, and three peppers.
Howto Make It. Stir the butter to a cream; chop part of the shrimps; the rest save for decoration. Cut the bread out with a round patty cutter and spread it with butter and anchovy paste mixed, and with chopped peppers; cut even-sized green peppers in rings about a half inch in height; put a ring of it on each sandwich and fill with the shrimps; flavor with pepper, salt, and some lemon juice. Decorate with stirred butter all around and on the top, and with truffles; put a handle of green pepper in each. Arrange them in the form of a ring on a platter; garnish with parsley in the center and with unpeeled shrimps all around. Serve before the soup.
Shrimp Filling. Put two yolks of eggs in a cup; stir them; add pepper, salt, and lemon juice; mix this with the half cup of chopped shrimps; last add a half cup of whipped cream.
Shrimp in Pastry a la Avondale
Crevettes en Patisserie a V Avondale
Records on this page
Shrimp Anchovy Sandwiches a la HammondShrimp Sandwich a la QuistShrimp in Pastry a la Avondale