Boudinettes of Lobsters, Prawns, or Shrimps

Ingredients

• about three ounces of butter
• a little rich white sauce, coloured with lobster-coral

Method

1. 1

   Mould the prepared fish in small round cups and heat gently in the oven or before the fire.

2. 2

   Serve dry or with a rich white sauce around them.

3. 3

   For preparation, shell the shrimps or prawns, heat them in an enamelled saucepan with butter and spices over a gentle fire, shaking occasionally.

4. 4

   Do not boil.

5. 5

   Once heated, let them cool in the saucepan, then chop and pound with the butter they were heated in.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 107. The excerpt below is the record exactly as published.

BO U DINETTES OF LOBSTERS, PRAWNS, OR SHRIMPS. (eNTRI&e). {Author's Receipt .) When the fish has been prepared as above, mould it in as many very small round cups as will suffice for a dish ; heat them gently through at the mouth of the oven or before the fire, and serve them dry, or with a little rich white sauce, coloured with lobster- coral poured round, but not upon them. These houdinettes are delicious, made entirely of shrimps or prawns, which it is an advantage to have prepared as follows, either for this purpose or for potting simply, as they will then be firmer, and will also remain good much longer: — Shell them quickly, and touch them as little as possible in the process; put them into an enamelled saucepan with about three ounces of butter

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