Eggs with Shrimps

Ingredients

• a dessertspoonful of finely-minced parsley
• a dessertspoonful of finely-minced chives (or a medium onion)
• 2oz. of butter
• a pint of picked shrimps
• half a pint of water
• pepper and salt
• three tablespoonfuls of oil (or oiled butter)
• one and a half of good red wine vinegar
• a dash of cayenne
• salt to taste

Method

1. 1

   Fry parsley and chives in butter, add shrimps and water, and stew for twenty minutes.

2. 2

   Strain, arrange in a dish, place poached eggs on top, and serve with sauce made from capers, parsley, gherkin, shallots, breadcrumbs, oil, vinegar, cayenne, and salt.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 16. The excerpt below is the record exactly as published.

Eggs with Shrimps. — Fry a dessertspoonful each of finely-minced parsley and chives (or a medium onion) in 2oz. of butter till brown, then stir in a pint of picked shrimps and half a pint of water (in which you have previously boiled down the heads and shells of the shrimps), with pepper and salt, and stew it all for twenty minutes ; then strain off the liquor, arrange the rest in a hot dish, place five or six poached eggs on this, and serve with the following sauce over them : Found together smoothly 2oz. of capers, a good tablespoonful of picked parsley, a gherkin and a capsicum (from a pickle bottle), one 32 BREAKFAST AND LUKCH DISHES. or two small slialots, and two or three good table- spoonfuls of breadcrumbs (previously soaked in vinegar and pressed dry) ; sieve this, then beat in three tablespoonfuls of oil (or oiled butter), one and a half of good red wine vinegar, a dash of cayenne and salt to taste

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