Escaloped Shrimps

Ingredients

• a quart of shelled shrimps
• a pint of cream
• two table-spoonfuls of butter
• one table-spoonful of flour
• one-fifth of a teaspoonful of cayenne
• one pint of grated bread crumbs
• salt and pepper to suit the taste

Method

1. 1

   Rinse shrimps in cold water, sprinkle with salt and pepper.

2. 2

   Boil cream in a double-boiler.

3. 3

   Rub flour and butter together until creamy, then stir into boiling cream.

4. 4

   Add cayenne, salt, and shrimps.

5. 5

   Pour into a large dish or small shells, cover with bread crumbs, and bake in a hot oven for about a quarter of an hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 117. The excerpt below is the record exactly as published.

two table-spoonfuls of butter, one teaspoonful of mixed mustard, one-fourth of a teaspoonful of pepper, FISH. 227 one-eighth of a teaspoonful of celery seed, a slight grat- ing of nutmeg, one egg, and some salt, unless the fish themselves be salty. Cut the stem ends from the peppers, and then cut out the seeds and veins, — the " hot " parts. Soak the cleaned peppers in cold water for half an hour. Beat the butter to a cream, and then beat into it the seasonings and the egg. Next add the crumbs. Mix these ingredients well, and add them to the shrimp. Drain .the peppers at the end of the half-hour, and stuff them with the prepared shrimp. Arrange them in a pan with the open side up. Cook in a hot oven for twenty minutes. This dish may be served as an entree or as a fish course in a dinner or luncheon. Crabs may be prepared in the same manner as shrimp. Escaloped Shrimps. If there be half a dozen persons in the family, use a quart of shelled shrimps, a pint of cream, two table- spoonfuls of butter, one table-spoonful of flour, one-fifth of a teaspoonful of cayenne, one pint of grated bread crumbs, and salt and pepper to suit the taste

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