Creamed Shrimps in Fontage Cups

Ingredients

• 2 cups shrimps
• 2 tablespoons flour
• 2 tablespoons butter
• 1/2 cup chicken stock
• 1 tablespoon grated onion
• 1 tablespoon lemon juice
• 1/2 cup cream
• 1 egg yolk
• salt
• cayenne

Method

1. 1

   Substitute two cups shrimps broken in small pieces for lobster meat, and follow rule for Creamed Lobster.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 50. The excerpt below is the record exactly as published.

2 tablespoons butter 1 pimento finely chopped 1 tablespoon flour 1 cup raw fish finely chopped \ teaspoon salt 1 tablespoon chopped onion Melt butter; add onion, cook three minutes; add remain- ing ingredients, cook ten minutes. Use as filling for fish sandwiches, or spread over fish chops, or poach and serve with White Sauce. Aspic Jelly 2 quarts consomme 2 tablespoons granulated gelatine 1 tablespoon lemon juice ^ cup hot water Boil consomme with lemon juice until reduced to one quart. Season well and clear. Soak gelatine in two table- spoons cold water and dissolve in hot water, add to clear consomme, strain, and use as a mold for fish, meats and salads. It is very necessary that the consomme be highly seasoned, as the success of the aspic depends on the flavor. 128 ENTREES 129 Quick Aspic Jelly A quick and satisfactory aspic is made by dissolving three tablespoons Liebig's beef extract in one quart boil- ing water, seasoning well with lemon juice, onion juice, sherry wine, salt and pepper. Clear, add two tablespoons dissolved gelatine, and use the same as Aspic Jelly. Chicken Souffle \\ cups chicken ^ cup chicken stock \ cup mushrooms \ cup cream 2 tablespoons butter salt and cayenne 4 tablespoons flour 1 teaspoon parsley \ cup bread crumbs 3 egg whites 3 egg yolks \ cup sheriy Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs ; cook ten minutes ; add Qgg yolks and cut and fold in whites beaten until stiff, and the sherry. Bake in buttered baking dish forty minutes. Serve immediately with or without Mushroom Sauce. Chicken Timbales 2 cups raw chicken meat \ teaspoon salt \ cup bread crumbs — soft few grains cayenne 1 cup beaten cream 4 egg whites beaten until stiff Chop meat and press through sieve ; add remaining in- gredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives. Bake in pan of hot water twenty minutes. Remove and serve with Hollandaise Sauce or Parmesan Sauce. Chicken Mousse 1 cup chicken stock 2 teaspoons granulated gelatine \ teaspoon salt 2 tablespoons cold w^ater paprika and celery salt 1 cup beaten cream 1 cup cold cooked chicken 1 tablespoon chopped olives 2 egg whites 130 LOWNEY'S COOK BOOK Heat chicken stock ; add seasoning, gelatine which has been soaked in cold water. When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites ; pour into buttered molds and chill for two or three hours. Serve as a salad with mayonnaise. Lobster Mousse Lobster mousse may be prepared in the same way as chicken mousse, substituting lobster meat for chicken. Fish Timbales 1 cup raw fish few grains cayenne I cup almonds 1 cup whipped cream 1 teaspoon salt 4 egg whites few drops onion juice 1 tablespoon lemon juice Chop fish and press through a sieve ; add onion juice, lemon juice, salt and pepper. When well mixed add whipped cream, almonds finely chopped, and egg whites beaten to a stiff froth. Fill buttered timbale molds with this mixture, set in pan of hot water, and bake ten to fifteen minutes. Serve hot with Cucumber or Tomato Sauce, or cold, with mayonnaise dressing. Imperial Fish Timbales 1 cup cooked fish 1 teaspoon salt 2 tablespoons butter few grains cayenne 2 tablespoons flour 1 tablespoon lemon juice I cup milk 1 teaspoon parsley 3 egg yolks 3 egg whites Melt butter ; add flour, milk, seasonings and parsley ; cook five minutes. Add fish, boil two minutes, egg yolks. Cool. Fold in stiffly beaten whites. Fill molds with this mixture. Set in a pan of hot water and bake twenty minutes. ENTREES 131 Remove from mold and serve at once with Lobster, Shrimp, or HoUandaise Sauce. Lobster Timbales Follow recipe for Fish Timbales, substituting one cup of lobster meat for fish and adding one half cup mushrooms finely chopped. Cook same as Fish Timbales. Serve with Bechamel Sauce, garnish each timbale with a sprig of parsley, and sprinkle coral pressed through a sieve over all. Chicken Livers in Fontage Cups 1 cup chicken livers \ cup chicken stock \ cup salt pork cubes 2 tablespoons flour \ cup mushrooms Chop livers and saute in pork fat; add flour, stock and mushrooms. Cook five minutes, season to taste, and serve in fontage cups. Mock Terrapin in Fontage Cups 1 cup chickens' livers ^ teaspoon salt \ cup cooked rice cayenne and nutmeg 2 hard-cooked eggs 1 tablespoon butter 1 teaspoon parsley chopped 2 tablespoons flour \ cup cream Melt butter; add flour, seasonings, cream, livers, and eggs finely chopped; cook five minutes; add rice; reheat and serve in fontage cups. Sweetbreads and Mushrooms in Fontage Cups 2 cups cooked sweetbreads 2 tablespoons butter \ cup mushrooms 3 tablespoons flour 1 tablespoon oil | cup cream \ tablespoon vinegar salt, pepper, cayenne Melt butter ; add flour, seasonings and cream; cook five minutes. Cover sweetbreads and mushrooms with oil and vinegar, and let stand twenty minutes, drain, add to sauce, reheat, and serve in fontage cups. 132 LOWNEY'S COOK BOOK Sweetbreads and Chicken in Fontage Cups Substitute one half cup cold cooked chicken cut in small pieces for the one half cup of mushrooms, and proceed as for Sweetbreads and Mushrooms in Fontage Cups. Creamed Oysters and Celery in Fontage Cups 1 pint oysters 2 eggs 2 tablespoons butter \ cup cream 1 tablespoon lemon juice salt and pepper 2 tablespoons flour 2 tablespoons wine 1 cup chopped celery Melt butter, add oysters and cook one minute. Remove oysters, add remaining ingredients except wine, cook until thick, add oysters and wine, and serve in fontage cups. Creamed Lobster in Fontage Cups 2 cups lobster meat 2 tablespoons flour 2 tablespoons butter | cup chicken stock 1 tablespoon grated onion 1 tablespoon lemon juice \ cup cream 1 Qgg yolk salt and cayenne Melt butter; add onion, flour, stock and lemon juice; cook five minutes; season with salt and pepper; add cream, in which yolk of egg has been beaten, and lobster meat. When hot, serve in fontage cups. Creamed Crabs in Fontage Cups Substitute two cups crab meat cut in fine pieces for lob- ster meat and proceed as for Creamed Lobster. Creamed Shrimps in Fontage Cups Substitute two cups shrimps broken in small pieces for lobster meat, and follow rule for Creamed Lobster. ENTEEES 133 Shad Roe Croquettes 2 cups cooked shad roe 1 cup Croquette Sauce 2 egg yolks salt, pepper, cayenne 1 tablespoon parsley lemon juice Cut shad roe in small pieces ; add seasonings, sauce and yolks of eggs. Shape ; dip in crumbs, egg and crumbs ; fry. Lobster Croquettes 2 cups chopped lobster meat 1 tablespoon lemon juice

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