Eggs in Portuguese Style
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
The fish broth may be enriched by boiling head and bones of a fish.
Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 100. The excerpt below is the record exactly as published.
1 garlic clove, minced 12 large shrimp, chopped 1 tablespoon butter Salt and pepper 1 teaspoon chopped parsley Flour 1 slice dry bread Bread crumbs 1 tablespoon milk Deep fat for frying Fry onion and garlic in butter until light brown and tender. Add parsley, moistened bread, milk, 1 beaten cggy shrimp, sea- sonings and enough flour to bind. Mold into oval shapes and allow to cool thoroughly. Dip in beaten egg} then in crumbs and fry in deep fat. This is one of the dishes taken by Portuguese traders, centuries ago, to Japan, where, with slight modifications, it is made to this day, under the name "Tempura," which identifies the frying in batter, rather than the shrimp, for lobsters and other delicacies of the sea are cooked by the same recipe. SHRIMPS FRIED IN BATTER {Camarbes Fritos em Mass a de Vinhee) 1 pound raw shrimp 1 egg white, beaten Salt and pepper 1 egg yolk, beaten 2 tablespoons lemon juice Deep fat for frying 2l/2 tablespoons olive oil Minced parsley 1 cup flour Quartered lemons Shell shrimp. Mix salt, pepper, lemon juice and all but 1 teaspoon of olive oil. Beat, and mix with the shrimps. Marinate PORTUGUESE 241 Yz hour; drain. Make a batter with flour, egg white and yolk, 1 teaspoon olive oil, and enough tepid water to thin. Run tooth- picks through the shrimp so they are skewered together in groups of four or five. Dip the groups of shrimp into batter until com: pletely covered. Fry in deep fat. Drain on absorbent paper. Sprinkle with parsley, and serve with quartered lemons. BROWNED SHRIMPS (Camarbes Torados) Choose large fresh shrimps; wash well, letting them lie in cold water until free of all sand. Dry well in a linen towel. Have ready enough hot olive oil in a pan to make a depth of half the thickness of a shrimp. Heat to smoking point; drop in shrimps, one by one, turning them often until they are done. Lay on brown paper in a hot place to drain. Sprinkle with salt and pepper. Serve on a hot platter. They are shelled at the table. The larger the shrimps are, the better. In Brazil, where gourmets gorge on camaroes torados em casca, the best local shrimp, browned in their shells, are netted at the full of the moon, are almost as large and luscious as baby lobsters. Don't try this dish with English prawns or you'll be vexed. SHRIMP AND OYSTERS WITH MACARONI (Camarao e Ostras com Macarrao) 1 dozen large shrimp % pound butter il/i dozen oysters 2 slices bacon, minced 1 pound macaroni 1 large tomato, chopped Salt Pepper 3 small onions Juice l/2 lemon 1 garlic clove, minced 1 teaspoon minced parsley Shell the shrimps. Make sure there are no pieces of shell clinging to the oysters. Cook shrimp 15 minutes in salted water. Meanwhile, break the macaroni in short lengths, and drop into rapidly boiling salted water. Cook 15 minutes, drain, and douse 242 THE EUROPEAN COOKBOOK with i cup of cold water. Poach oysters in own liquor until they crinkle. Slice onions and cut slices in two; fry with garlic in butter until they begin to be tender. Add bacon and fry. Add tomato and seasonings, i cup of the shrimp water and ^4 cup of the oyster liquor. Simmer until well blended; add lemon juice and parsley. Mix oysters, shrimp, the well drained maca- roni, and the sauce together. Heat until the flavors are well mingled. The Portuguese save the heads and shells of the shrimps, grind, press them through a sieve, and add them to the sauce. SHRIMP AND FLOUNDER MAYONNAISE (Mayonnaise de Camarao e Linguado) i pound fillet of flounder i head lettuce Salt and pepper i% cups mayonnaise *4 cup butter, melted 2 dozen olives, stoned Juice of 3 lemons Mixed pickles 2 dozen shrimp 6 slices pickled beets Yi teaspoon pimpernel, minced 3 hard-boiled eggs, halved 1 teaspoon minced parsley 6 anchovy fillets 6 capers Put fillets in a buttered baking dish. Sprinkle with salt and pepper and pour on melted butter and J^ the lemon juice. Place in a moderate oven (350° F.) and baste. Cover after 10 minutes so they will not brown. Cook shrimp 20 minutes in boiling, salted water. Cool, shell, and remove black vein. Drain fillets and cool. Combine lemon juice, pimpernel, parsley and season both fish and shrimp with the mixture. Chill. When ready to serve chop least attractive shrimp and slice fine an equal quantity of lettuce leaves. Mix together with a little of the mayonnaise. Cut fillets in service portions and lay on a chilled platter. Put some of shrimp-lettuce mixture on each portion. PORTUGUESE 243 Mask with mayonnaise. Decorate platter with remaining ma- terials, putting a bit of mayonnaise on each egg half and 1 caper within a curled fillet of anchovy on the mayonnaise. Save shrimp liquor and pan gravy from fish for making ovos com molho de peixe, eggs in fish sauce (see recipe). SORREL SAUCE FOR FISH (Molho de A zed as Para Peixe) 1 quart sorrel 2 teaspoons flour Salt Fish broth or pan gravy 2 tablespoons butter Pepper 1 egg yolk, beaten Use only the sorrel leaves; cook in a little salted boiling water until tender; drain and press out water. Press through a fine sieve. Melt butter, add flour and stir. Add gravy from fish pan or broth from boiled fish, and stir in the sorrel. The con- sistency should be slightly thinner than ordinary gravy. Season with salt and pepper. Heat to boiling, remove from flame, and stir in egg yolk. EGGS (Ovos) OVOS COM MOLHO DO PEIXE Vi garlic clove, minced 2 cups fish or seafood broth 1 small onion, minced Salt and pepper 1 tablespoon olive oil 6 hard-boiled eggs, halved 1 tomato, chopped Buttered crumbs 1 tablespoon flour 1 teaspoon minced parsley Fry garlic and onion slowly in olive oil. Add tomato and continue frying. Blend in flour. Add previously heated fish broth, slowly. Stir and simmer until mixture thickens. Season. Arrange egg halves in buttered baking dish. Pour sauce over, then sprinkle with bread crumbs and parsley. Brown lightly in oven. The fish broth may be enriched by boiling head and bones of a fish in a little water, afterward straining through cloth and reducing to required quantity by boiling. EGGS IN PORTUGUESE STYLE
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.