Eggs Scrambled with Shrimps

Ingredients

• for every four eggs
• a few tablespoonfuls of shrimp sauce

Method

1. 1

   Dish scrambled eggs in a silver dish, placing a heap of shrimp tails bound with shrimp sauce in the middle and surrounding with the same sauce.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 150. The excerpt below is the record exactly as published.

for every four eggs. Dish in a timbale; put a fine, cooked, and grooved mush- room in middle, and surround with a crown of mushroom buttons. Eggs Scrambled Chasseur. Dish the scrambled eggs in a timbale. Hollow out the mid- dle, and place a garnish of one fine chicken's liver. sauted_Qzr every four eggs. Sprinkle a pinch of parsle^or tarragon on the garnish, and surround with a thread of brown sauce. Eggs Scrambled Chatillon. Dish the eggs in a timbale, well buttered and bread- crumbed, and place a garnish of mushrooms in the center. The mushrooms should be minced raw, and then sauted in but- ter. Sprinkle a pinch of chopped parsley on the garnish, and surround with a thread of melted meat-glaze. Border the whole, close to the sides of the timbale, with small crescents of croutons. Eggs Scrambled with Shrimps. Dish the scrambled eggs in a silver dish. Place a little heap of shrimps' tails bound with a few tablespoonfuls of shrimp sauce

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