Fry a large chopped onion in a heaping tablespoon of
lard, or butter, until transparent. Add two large tomatoes,
a bell pepper, all cut up, and a slice of ham cut in dice. Cover
with water and simmer for half an hour; then season with
salt, cayenne and a small pinch of sugar. Add a pint of
shelled shrimps and the same of young okra✪ Shrimp Gumbo, without the
stems, and cook until the latter is quite tender. Serve in a
rice ring (No. 227).
109. SHRIMPS— MEXICAN
Chop a large onion and fry in a tablespoon of color (No.
119) ; then add two cut up tomatoes, half a teaspoon each
of sugar and grated chocolate, salt and vinegar. Simmer
for fifteen minutes ; then add a cup of boiled rice, a cup of
cooked shrimps and half a teaspoon of chile powder✪ Shrimps—Mexican. Sim-
mer for fifteen minutes more and serve.
110. SHRIMP TOAST A LA BONNEFEMME
Place in a double boiler the beaten yolks of two eggs, a
teaspoon of anchovy sauce, and a tablespoon of cream. Stir
for a moment and when it begins to thicken dip in the mix-
ture six rounds of buttered toast. Pile each with shelled
shrimps✪ Shrimp Toast a la Bonnefemme, heat through in the oven and serve.
111. SHRIMPS A LA WHITEBAIT
Shell a pound of fresh shrimps, roll them in flour and
fry a few at a time (in a frying basket), in deep fat till they
are crisp. Sprinkle a cloth plentifully with salt and paprika,
turn the shrimps in and toss them about; then pile upon a
hot platter, garnish with lemon and serve with the thin-
nest of brown bread sandwiches.
Fish and Meat Sauces and
Salad Dressings
112. AGRA DOLCE— ITALIAN
Mix together two tablespoons of brown sugar, two of
grated chocolate, one each of candied orange and lemon peel,
shredded fine, a fourth cup of blanched almonds, chopped,
half a cup of cleaned currants and a cup of cider vinegar,
or sour wine. Let stand for an hour or two, then scald.
Pour over cold mutton, veal or tongue and simmer for a
few minutes.
113. BACON SAUCE— ENGLISH
Fry a fourth of a pound of bacon, cut in dice, slightly ;
add a small onion, chopped fine, and a dessert spoon of
flour, and fry slowly until light brown. Season with pepper
and two tablespoons of vinegar, and add a small cup of
water. Stir until it boils and thickens a little, then pour
over boiled new potatoes and serve with roast veal or
chicken.
114. CHAUDFROID— FRENCH
Make a white roux of two tablespoons of butter and flour
(No. 137) ; stir in gradually a pint of strong chicken stock
and simmer for five minutes, then add a heaping tablespoon
of gelatine, soaked in a little cold stock, and stir until dis-
solved. Season with salt and cayenne, strain, and when cold,
beat in three tablespoons of thick cream.
115. CHERRY SAUCE A LA CAVENDISH
Stone a pound of red cherries and pound in a mortar ; boil
for fifteen minutes with a slice of lemon✪ Shrimps a la Whitebait and enough water
to cover, then rub through a sieve with a thick slice of
bread soaked in a glass of claret. Simmer until of the con-
sistency of cream, then add a tablespoon of French brandy
and serve with hot baked ham.
42 FISH & ME A T SA UCES & SALAD DRESSINGS
116. CHILE COLORADO, OR SMOTHER-
MEXICAN ✪ Chile Colorado, or Smother-Mexican
Page 20 · 11 recipe records on this page
Presented as published in 1915. 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
Fry a large chopped onion in a heaping tablespoon of lard or butter, until transparent. Add two large tomatoes, a bell pepper, all cut up, and a slice of ham cut in dice. Cover with water and simmer for half an hour; then season with salt, cayenne and a small pinch of sugar. Add a pint of shelled shrimps and the same of young okra, without the stems, and cook until the latter is quite tender. Serve in a rice ring (No. 227).
109. SHRIMPS— MEXICAN
Chop a large onion and fry in a tablespoon of color (No. 119) ; then add two cut up tomatoes, half a teaspoon each of sugar and grated chocolate, salt and vinegar. Simmer for fifteen minutes ; then add a cup of boiled rice, a cup of cooked shrimps and half a teaspoon of chile powder. Simmer for fifteen minutes more and serve.
110. SHRIMP TOAST A LA BONNEFEMME
Place in a double boiler the beaten yolks of two eggs, a teaspoon of anchovy sauce, and a tablespoon of cream. Stir for a moment and when it begins to thicken dip in the mixture six rounds of buttered toast. Pile each with shelled shrimps, heat through in the oven and serve.
111. SHRIMPS A LA WHITEBAIT
Shell a pound of fresh shrimps, roll them in flour and fry a few at a time (in a frying basket), in deep fat till they are crisp. Sprinkle a cloth plentifully with salt and paprika, turn the shrimps in and toss them about; then pile upon a hot platter, garnish with lemon and serve with the thinnest of brown bread sandwiches.
Fish and Meat Sauces and Salad Dressings
112. AGRA DOLCE— ITALIAN
Mix together two tablespoons of brown sugar, two of grated chocolate, one each of candied orange and lemon peel, shredded fine, a fourth cup of blanched almonds, chopped, half a cup of cleaned currants and a cup of cider vinegar, or sour wine. Let stand for an hour or two, then scald. Pour over cold mutton, veal or tongue and simmer for a few minutes.
113. BACON SAUCE— ENGLISH
Fry a fourth of a pound of bacon, cut in dice, slightly ; add a small onion, chopped fine, and a dessert spoon of flour, and fry slowly until light brown. Season with pepper and two tablespoons of vinegar, and add a small cup of water. Stir until it boils and thickens a little, then pour over boiled new potatoes and serve with roast veal or chicken.
114. CHAUDFROID— FRENCH
Make a white roux of two tablespoons of butter and flour (No. 137) ; stir in gradually a pint of strong chicken stock and simmer for five minutes, then add a heaping tablespoon of gelatine, soaked in a little cold stock, and stir until dissolved. Season with salt and cayenne, strain, and when cold, beat in three tablespoons of thick cream.
115. CHERRY SAUCE A LA CAVENDISH
Stone a pound of red cherries and pound in a mortar ; boil for fifteen minutes with a slice of lemon and enough water to cover, then rub through a sieve with a thick slice of bread soaked in a glass of claret. Simmer until of the consistency of cream, then add a tablespoon of French brandy and serve with hot baked ham.
116. CHILE COLORADO, OR SMOTHER- MEXICAN
Records on this page
Shrimp GumboShrimps—MexicanShrimps— MexicanCream SauceShrimp Toast a la BonnefemmeShrimps a la WhitebaitAgra Dolce— ItalianBacon Sauce— EnglishChaudfroid— FrenchCherry Sauce a la CavendishChile Colorado, or Smother-Mexican