Bisque of Shrimps
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 10. The excerpt below is the record exactly as published.
BISQUE OF SHRIMPS rpms is also prepared in exactly the same way as the above, substituting two pounds of raw shrimps, and instead of using ordinary butter in garnishing this bisque, use three ounces of shrimp butter
Cook this with the app: pantry check, scaling, and the assistant.