Mince an onion very fine, and put it into a
stewpan with a pint or rather more of pickled
prawns, and half a stick of cinnamon ; pour in a
pint of good mutton broth, and season it with salt.
Let it stew over a moderate fire for half an hour ;
then stir in a spoonful and a half of curry powder,
and let it stew ten or twelve minutes longer. Strain
the gravy into a clean stewpan, add the prawns,
and let it simmer again for ten minutes longer.
Scrape half a cocoanut into two spoonfuls of water
and press it through a sieve. Thicken the milk
from the cocoanut with a spoonful of flour, and
just before serving the curry stir it into the stew-
pan, and toss it over the fire for a few minutes.
Squeeze in the juice of a lemon✪ Malay Curry of Prawns and serve it up
with boiled rice in a separate dish.
Prawns in Jelly.
Make about a pint and a half of fish jelly, then
put some at the bottom of a mould. When cold,
lay on it some prawns or crayfish with their backs
downwards, and pour more jelly over them ; fill the
mould in this way, taking care each layer is cool,
not cold, before adding more. Place it on ice, and
turn it out. Garnish with parsley✪ Prawns in Jelly and prawns.
Prawn Kromeskis.
Mince some prawns, toss them in an ounce of
butter, adding a pinch of flour, half a pint of white
SHELLFISH.
stock, salt, pepper to taste. Break up the yolk of
an ^^^ in the juice of a lemon, and mix it with
the prawns. Let the mixture cool, divide it, wrap
each piece in bacon cut thin✪ Prawn Kromeskis. Dip each in butter,
and fry for six or seven minutes.
Prawns au naturel a la Mode.
Prawns are generally dressed on a lemon, but
the greatest novelty is to send them up in little
silver shrimp nets ; when they are handed round
at dinners, or at breakfast and lunch, the prawn
nets are simply laid on the table ; hanging to them
are little prawn servers in the shape of boat-hooks.
These are very elegant. The nets can also be
used for watercress.
Prawns en Surprise.
Cut some small rounds of bread and butter, two
inches in diameter, peel some prawns, marinade
them in some Mayonnaise sauce, place three on
each round of bread, with a small piece of watercress
on each ; place over all some whipped aspic jelly.
Strew lobster coral over them, and garnish with
aspic jelly, cut in the shape of lozenges.
Scalloped Scallops.
Coquilles a I'Escalope.
Wash the scallops well in two or three waters,
trim away the beards, preserving the white, black',
and orange-coloured parts. Mince the scallops
finely, and mix with them a very little finely-
64 SHELLFISH.
chopped parsley, and a little pepper, salt, and a
tiny dust of cayenne. Make a white sauce, cook
it well, add the squeeze of a lemon, then throw the
minced scallops into the sauce for a second, give
one turn on the fire, and pour into the shells ; add six
drops of chili vinegar, strew bread-crumbs over, and
place on the top plenty of little pieces of butter✪ Scalloped Scallops.
Brown with the salamander, and serve very hot.
Croutes of Shrimps au Diable.
Chop fine sufficient shrimps to fill six croutes
{see Prawns), cook them in a saucepan with a pat
of butter, a dust of cayenne, and a pinch of dry
curry powder. Make hot and fill the croute with
the mixture, and just before serving add one dessert-
spoonful of half glaze over each.
Dry Curry of Shrimps. ✪ Dry Curry of Shrimps
Page 31 · 5 recipe records on this page
Presented as published in 1888. 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
Mince an onion very fine, and put it into a stewpan with a pint or rather more of pickled prawns, and half a stick of cinnamon ; pour in a pint of good mutton broth, and season it with salt. Let it stew over a moderate fire for half an hour ; then stir in a spoonful and a half of curry powder, and let it stew ten or twelve minutes longer. Strain the gravy into a clean stewpan, add the prawns, and let it simmer again for ten minutes longer. Scrape half a cocoanut into two spoonfuls of water and press it through a sieve. Thicken the milk from the cocoanut with a spoonful of flour, and just before serving the curry stir it into the stewpan, and toss it over the fire for a few minutes. Squeeze in the juice of a lemon and serve it up with boiled rice in a separate dish.
Prawns in Jelly.
Make about a pint and a half of fish jelly, then put some at the bottom of a mould. When cold, lay on it some prawns or crayfish with their backs downwards, and pour more jelly over them ; fill the mould in this way, taking care each layer is cool, not cold, before adding more. Place it on ice, and turn it out. Garnish with parsley and prawns.
Prawn Kromeskis.
Mince some prawns, toss them in an ounce of butter, adding a pinch of flour, half a pint of white
stock, salt, pepper to taste. Break up the yolk of an egg in the juice of a lemon, and mix it with the prawns. Let the mixture cool, divide it, wrap each piece in bacon cut thin. Dip each in butter, and fry for six or seven minutes.
Prawns au naturel a la Mode.
Prawns are generally dressed on a lemon, but the greatest novelty is to send them up in little silver shrimp nets ; when they are handed round at dinners, or at breakfast and lunch, the prawn nets are simply laid on the table ; hanging to them are little prawn servers in the shape of boat-hooks. These are very elegant. The nets can also be used for watercress.
Prawns en Surprise.
Cut some small rounds of bread and butter, two inches in diameter, peel some prawns, marinade them in some Mayonnaise sauce, place three on each round of bread, with a small piece of watercress on each ; place over all some whipped aspic jelly. Strew lobster coral over them, and garnish with aspic jelly, cut in the shape of lozenges.
Scalloped Scallops.
Coquilles a I'Escalope.
Wash the scallops well in two or three waters, trim away the beards, preserving the white, black', and orange-coloured parts. Mince the scallops finely, and mix with them a very little finely-
chopped parsley, and a little pepper, salt, and a tiny dust of cayenne. Make a white sauce, cook it well, add the squeeze of a lemon, then throw the minced scallops into the sauce for a second, give one turn on the fire, and pour into the shells ; add six drops of chili vinegar, strew bread-crumbs over, and place on the top plenty of little pieces of butter. Brown with the salamander, and serve very hot.
Croutes of Shrimps au Diable.
Chop fine sufficient shrimps to fill six croutes {see Prawns), cook them in a saucepan with a pat of butter, a dust of cayenne, and a pinch of dry curry powder. Make hot and fill the croute with the mixture, and just before serving add one dessertspoonful of half glaze over each.
Dry Curry of Shrimps.
Records on this page
Malay Curry of PrawnsPrawns in JellyPrawn KromeskisScalloped ScallopsDry Curry of Shrimps