Basket with Shrimps a la Fanchonette

Ingredients

• Make a little pastry basket from puff paste
• One cup thick cream sauce
• one cup shrimps cut in very tiny pieces
• two spoons sherry

Method

1. 1

   Make pastry baskets and bake.

2. 2

   Prepare filling with shrimps, cream sauce, and seasonings.

3. 3

   Fill baskets and serve hot with fried shrimps in the center.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 169. The excerpt below is the record exactly as published.

Make a little pastry basket from puff paste; roll the puff paste out very thin; fill the little fluted cake tins with the pastry, cutting it very even around the edges. Put a little piece of paper in each basket and fill with beans and bake. In the meantime, make some little handles of cut strips — say six inches long and half an inch wide — of the pastry; twist in corkscrew style; put it in a narrow horseshoe shape on a baking pan and bake until golden brown. When ready to serve, fill. Stick a handle in each and serve very hot in a ring style on a paper doily or napkin. Put in the centre fried shrimps, and garnish all around with cooked, unpeeled shrimps. Fish entree for dinner or luncheon. Filling. One cup thick cream sauce; one cup shrimps cut in very tiny pieces. Flavor with pepper, salt, and two spoons sherry

Cook this with the app: pantry check, scaling, and the assistant.