Deviled Shrimps

Ingredients

• two tablespoonfuls of butter
• the same of browned flour
• half a cupful of good stock
• a large cupful of minced shrimps
• the yolks of two hard-boiled eggs
• a saltspoonful of made mustard
• a pinch of cayenne
• a few drops of onion juice
• salt to taste

Method

1. 1

   Make a brown roux with butter and flour, add stock and stir.

2. 2

   Mix in shrimps, egg yolks, mustard, cayenne, onion juice, and salt.

3. 3

   Heat until hot, fill shells, top with crumbs and butter, and brown quickly.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 27. The excerpt below is the record exactly as published.

DEVILED SHRIMPS. Make a brown roux with two tablespoonfulsof butter and the same of browned flour, add when smooth to half a cupful of good stock; stir one minute and put in a large cupful of minced shrimps, the j'olks of two hard-boiled eggs rubbed to a powder, a saltspoonful of made mustard, a pinch of cayenne, a few drops of onion juice with salt to taste. Mix well, stir over the fire until smokii^g hot and fill shells or pate pans with the mixture. Cover with fine crumbs with bits of but- ter here and there and brown quickly. Send around sliced lemon with them. CURRIED SHRIMPS. Cook a teaspoonful of minced onion and a tablespoon- ful of butter in a saucepan for two minutes after the boil; then add a tablespoonful of flour and two tea- spoonfuls of curry powder, and when they bubble, two cupfuls of boiling water, gradually, stirring all the time. Add one teaspoonful of Chutney sauce and salt to taste, then put in your shrimps. Cook five minutes and serve in a deep dish. Send around ice-cold bananas with them, and boiled rice. SHRIMP CASOSLETTES. Cut small rounds of bread with a deep pastry cutter, pressing out the middle with a smaller cutter, without piercing a hole quite through. Fry these rounds a bright yellow in boiling lard, fill them with shelled shrimps mixed with one gill of cream, a piece of butter the size of an egg, the juice of half a lemon, one blade of mace, and a little cayenne, all heated together for fifteen minutes. DEVILED SHRIMPS— NEW ORLEANS. Rub together two tablespoonfuls of butter

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