mousse that has been made from the raw shrimps [see recipe:
Shrimp Mousse]. Fill the half tomatoes; turn the open sides down
to the buttered pan; add some sherry to the pan; leave in oven to
cook for ten to twelve minutes — well covered. When done, glaze
with a tomato glaze and sprinkle with fine-chopped parsley✪ Shrimp Mousse in Tomatoes a la Princesse. Put
a handle of green pepper or lemon in each tomato and arrange on a
foundation with a hollandaise, newbourg, sauterne, or supreme sauce
in the centre. Serve for luncheon or dinner as a fish entree.
Quenelles of Shrimp with Anchovy Sauce a la Allgat
Quenelles de Crevettes, aux Anchois, a la Allgat
Make a mousse of shrimps [see recipe: Shrimp Mousse]; poach
tablespoonfuls, the shape and size of a small egg, in the fish broth
on the stove for six to eight minutes. When poached, take up and
drain; put on a pan in the oven for a couple of minutes; take out,
have anchovies boned and pressed out, cut evenly; one for each of
the quenelles; then put it on a bias crosswise — one on each — and
arrange them on slices of tomato, or round individual pieces of
hominy or on a green foundation✪ Quenelles of Shrimp with Anchovy Sauce a la Allgat with the anchovy sauce in the
centre. Serve as an entree.
Creamed Shrimps in Patties a l’Americaine
Crevettes a la Creme en Petits Pates, a V Americaine
Roll pastry✪ Creamed Shrimps in Patties a l’Americaine — thickness according to size of the cutter [for an
ordinary size patty cutter roll it about half inch thick]; cut the
pastry out with the cutter; then take a cutter that is one size
smaller than the first one; press that down, being careful not to
press it through; put it on a baking sheet or pan, and put in a
medium hot oven to bake. A fluted cutter makes it always prettier
than a plain one. When baked, remove the cover and scoop out
the inside of the petit.
Filling. One tablespoon butter, one heaping tablespoon flour,
half cup milk, two spoons sherry, pepper and salt to taste. Add
to the sauce one pound shrimps✪ Shrimp Filling for Petits that have been cooked, peeled, and
cut in small pieces. When ready, have the petits, very hot, filled
with the creamed shrimps; put one unpeeled shrimp hanging down
from the side of each; put the cover on the top; garnish around
the platter with unpeeled shrimps and a shrimp between each.
Serve for luncheon and dinner.
Fried Shrimp Cutlets a la Meuniere
Cotelettes de Crevettes frites, a la Meuniere
To one cup of the shrimps that have been well shredded add three
tablespoons of very heavy cream sauce that is hot, one teaspoon
onion juice, a few drops of Worcestershire sauce, pepper and salt.
Put on a platter; form in the shape of a cutlet; let stand until cold;
when cold, dip in egg and bread crumbs and fry in very hot fat.
Arrange on a paper doily or napkin. If half dozen, serve three
one way and three the opposite way, one resting on top of the
other. Put a paper frill in each; garnish with parsley and cooked,
unpeeled shrimps all around. Serve with a meuniere sauce in a
sauceboat. Fish entree for luncheon or dinner.
Shrimp Croquettes ( Croquettes de Crevettes ) a la Supreme
Page 172 · 8 recipe records on this page
Presented as published in 1918. 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
mousse that has been made from the raw shrimps [see recipe: Shrimp Mousse]. Fill the half tomatoes; turn the open sides down to the buttered pan; add some sherry to the pan; leave in oven to cook for ten to twelve minutes — well covered. When done, glaze with a tomato glaze and sprinkle with fine-chopped parsley. Put a handle of green pepper or lemon in each tomato and arrange on a foundation with a hollandaise, newbourg, sauterne, or supreme sauce in the centre. Serve for luncheon or dinner as a fish entree.
Quenelles of Shrimp with Anchovy Sauce a la Allgat
Quenelles de Crevettes, aux Anchois, a la Allgat
Make a mousse of shrimps [see recipe: Shrimp Mousse]; poach tablespoonfuls, the shape and size of a small egg, in the fish broth on the stove for six to eight minutes. When poached, take up and drain; put on a pan in the oven for a couple of minutes; take out, have anchovies boned and pressed out, cut evenly; one for each of the quenelles; then put it on a bias crosswise — one on each — and arrange them on slices of tomato, or round individual pieces of hominy or on a green foundation with the anchovy sauce in the centre. Serve as an entree.
Creamed Shrimps in Patties a l’Americaine
Crevettes a la Creme en Petits Pates, a V Americaine
Roll pastry — thickness according to size of the cutter [for an ordinary size patty cutter roll it about half inch thick]; cut the pastry out with the cutter; then take a cutter that is one size smaller than the first one; press that down, being careful not to press it through; put it on a baking sheet or pan, and put in a medium hot oven to bake. A fluted cutter makes it always prettier than a plain one. When baked, remove the cover and scoop out the inside of the petit.
Filling. One tablespoon butter, one heaping tablespoon flour, half cup milk, two spoons sherry, pepper and salt to taste. Add to the sauce one pound shrimps that have been cooked, peeled, and cut in small pieces. When ready, have the petits, very hot, filled with the creamed shrimps; put one unpeeled shrimp hanging down from the side of each; put the cover on the top; garnish around the platter with unpeeled shrimps and a shrimp between each.
Serve for luncheon and dinner.
Fried Shrimp Cutlets a la Meuniere Cotelettes de Crevettes frites, a la Meuniere
To one cup of the shrimps that have been well shredded add three tablespoons of very heavy cream sauce that is hot, one teaspoon
onion juice, a few drops of Worcestershire sauce, pepper and salt. Put on a platter; form in the shape of a cutlet; let stand until cold; when cold, dip in egg and bread crumbs and fry in very hot fat. Arrange on a paper doily or napkin. If half dozen, serve three one way and three the opposite way, one resting on top of the other. Put a paper frill in each; garnish with parsley and cooked, unpeeled shrimps all around. Serve with a meuniere sauce in a sauceboat. Fish entree for luncheon or dinner.
Shrimp Croquettes ( Croquettes de Crevettes ) a la Supreme
Records on this page
Shrimp Mousse in Tomatoes a la PrincesseQuenelles of Shrimp with Anchovy Sauce a la AllgatCreamed Shrimps in Patties a l’AmericaineShrimp Filling for PetitsFried Shrimp Cutlets a la MeuniereShrimps in Potato Baskets a la PouletteShrimp AspicSupreme of Shrimps in Spinach Mousse a la Bayes