Bonnes Bouches de Crevettes a l’ Avondale

Ingredients

• f pint aspic jelly (No. 38)
• 1/4 oz. leaf gelatine
• 1 pint picked shrimps or prawns
• 1 tablespoonful chutney
• 1 dessertspoonful anchovy essence
• 1/2 teaspoonful mixed mustard
• 1/2 teaspoonful chilli vinegar
• 1 gill tomato aspic (No. 295)
• salt
• a small pinch of cayenne

Method

1. 1

   Dissolve the gelatine and strain it into about half a pint of liquefied aspic.

2. 2

   Whisk over broken ice until spongy.

3. 3

   Fill small Bouchee cup moulds and allow to set on ice.

4. 4

   Cut shrimps into small dice, mix with chutney, anchovy essence, mustard, vinegar, and tomato aspic; heat while stirring.

5. 5

   Scoop out the centre of each mould, fill with the mixture, set on ice for about an hour, turn out, dish up, and garnish with chopped aspic jelly.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 82. The excerpt below is the record exactly as published.

Bonnes Bouches de Crevettes a l’ Avondale (Bouche Cups of Shrimps, Avondale style). — f pint aspic jelly (No. 38), ^ oz. leaf gelatine, i pint picked shrimps or prawns, 1 tablespoonful chutney, 1 dessertspoonful anchovy essence, \ teaspoonful mixed mustard, % teaspoonful chilli vinegar, 1 gill tomato aspic (No. 295), salt, and a small pinch of cayenne

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