Chartreuse of Shrimps

Ingredients

• one and a half cups ground shrimps
• five tablespoons dissolved Cox’s gelatine
• three tablespoons mayonnaise dressing
• one cup whipped cream

Method

1. 1

   Stir ground shrimps, gelatine, and mayonnaise on ice until cold, then add whipped cream carefully.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 174. The excerpt below is the record exactly as published.

chartreuse of shrimps; leave on ice until ready to serve. Turn out; garnish with shrimps and lettuce leaves all around. This is served wflth the salad as a cold dish with cold aurorian sauce or mayonnaise dressing in the centre. Chartreuse of Shrimps. Take one pound cooked shrimps; put through machine once; put in a saucepan in a bowl of ice; add to that two spoons sherry, four tablespoons dissolved Cox’s gelatine; when it begins to thicken, add half cup wfflipped cream. Shrimp Cutlets ( Cotelettes de Crevettes ) ala Mayonnaise Take one pound of boiled shrimps that have gone through the machine once; put in a saucepan in a bowl of ice; to that add three spoons milk, two tablespoons sherry, cayenne pepper, salt, five tablespoons dissolved Cox’s gelatine, three spoons mayonnaise dressing. Stir until it commences to stiffen, then add half cup wfflipped cream; take tablespoonfuls and put on a platter; let stand for a few minutes; then form in small cutlets — pointed on one side and wide on the other — all nicely shaped and exactly the same size. When settled, put on a broiler; chaud-froid with the chaud-froid sauce; decorate with a strip of Spanish pepper all around the cutlet and tiny diamonds of truffles resting on the Spanish pepper; on a bias and in the centre, decorate with a tiny fine branch of truffle. Put a little paper frill in each; arrange on a green mayonnaise foundation with cold aurorian sauce in the centre. Garnish with chopped shrimp aspic and cooked, unpeeled shrimps all around. Shrimp with Mayonnaise a la Octavious Mayonnaise aux Crevettes, a la Octavious Cook shrimps for twelve minutes in w’ater and some salt; leave in the juice until cold, then remove meat; if small, leave whole, if large, cut in halves. Take a large wfliite lettuce leaf for each 120 THE SWEDISH, FRENCH, portion; trim leaf all around and cut from stem; make it the shape of a handle; twist a little Spanish pepper around the stem; then put small portion of shrimps on the leaf and a tablespoon of rich mayon¬ naise on top. Garnish with lettuce, truffles, or slices of hard- boiled egg on top and Spanish pepper. This can be served as a salad or as a cold luncheon dish. Stuffed Cucumber with Shrimps a l’Americaine Concombre farci de Crevettes, a l’Americaine Select nice young large cucumbers; peel with the French fluted knife; cut a space on one side of the cucumber three inches long and one inch wide; remove the piece and scoop out all the seeds and inside of it with the small potato scoop, leaving a thin shell; put the cucumber in a pan with some hot water, a little pepper and salt to cook. When cooked, leave in the juice until cold. When cold, fill with the chartreuse of shrimps [see recipe: Aspic of Shrimps a la Chaud-froid]; if two cucumbers, sprinkle one with chopped truffles and the other with chopped parsley. Place on nice white lettuce leaves (on a bias) on a platter — one a little lower than the other to make it look artistic. Garnish with lettuce leaves. Serve with aurorian sauce or an American dressing. Shrimps on the Skewer a la Chaud-froid Crevettes sur la Brochette, a la Chaud-froid Remove meat from the shrimps that are cooked, and put on a polished silver skewer, leaving a little space in between each; chaud- froid with the mayonnaise chaud-froid; sprinkle every other one with truffles and chopped parsley. Place on individual pieces of puff paste; garnish with shrimps and lettuce leaves around. Serve, with a mayonnaise dressing, with the salad, or as a cold dish. Shrimps in Aspic ( Crevettes en Aspic ) a la Chartreuse Glaze a curved or straight fish mould with aspic; decorate the body with half moons of truffles — larger toward the head, smaller toward the tail; decorate fins and tail with tiny strips of truffle; make two bands around the head and an eye of lemon and truffle; glaze again with aspic. Cook shrimps in water for ten minutes; remove skins; cut in halves and fill half the mould with them; cover with aspic the height of the shrimps; fill with chartreuse of shrimps; cover with aspic; leave on ice until cold. Turn out; garnish with chopped aspic, lemons all around, with parsley in the mouth of the fish. Serve as a cold fish dish with cold aurorian sauce, or with the salad. AMERICAN COOK BOOK Chartreuse of Shrimps. Take one and a half cups ground shrimps, five tablespoons dissolved Cox’s gelatine, three tablespoons mayonnaise dressing; stir on ice until cold; add carefully one cup whipped cream

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