Fried Shrimps a la Bearnaise

Ingredients

• nice large shrimps
• one cup of milk
• one tablespoon of butter
• one tablespoon of flour
• pepper
• salt
• three spoons sherry
• some small tomatoes

Method

1. 1

   Wash and prepare shrimps.

2. 2

   Dip in egg and breadcrumbs, then fry in hot fat.

3. 3

   Arrange on a napkin, garnish with cooked shrimps and tomatoes filled with bearnaise sauce, and sprinkle with parsley.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 170. The excerpt below is the record exactly as published.

three spoons sherry, pepper, salt; add to the shrimps; shake the pan until it begins to thicken then add the small teaspoon of butter, and if it is very thick add a little drop of cream. Fill the croustades and arrange on a paper doily; have one hot, unpeeled shrimp hanging out from each croustade cup, and then (if sufficient shrimps) decorate around with unpeeled shrimps and parsley. Serve as entree for luncheon, dinner, or supper. Fried Shrimps ( Crevettes i rites) a la Bearnaise Take nice large shrimps; wash well; remove shells; split in halves lengthwise; wash again — be careful not to leave any sand inside the shrimp; then leave them on a napkin to dry. Dip in egg and fresh bread crumbs and fry in very hot fat. Arrange on a paper napkin; garnish with cooked, unpeeled shrimps all around and with some small tomatoes that have been scooped out and filled with bearnaise sauce; sprinkle with parsley. Place on a slice of lemon with a little handle of lemon in each tomato and some parsley in the centre of the dish. Serve for luncheon or supper. Shrimp Pie ( Pate de Crevettes ) a la Supreme Line a pie plate with puff paste; fill with beans and put a cover of pastry on top; decorate with twisted strips of puff paste and a rosette in the centre from the pastry; bake in a moderately hot oven until well done and golden brown. When done, take off the cover and remove the beans. Have the crust very hot. Place on a platter and fill. Replace the cover. Garnish with cooked, unpeeled shrimps and parsley. Serve as entree. Filling. Two and a half pounds shrimps, cooked, peeled, and cut in pieces; one large tablespoon butter, one large tablespoon flour, yolks of three eggs, half cup cream, cayenne pepper and salt, three spoons sherry. First cook shrimps; leave in water until cold; remove shells and cut in pieces — if small, cut in two pieces, if large, in three. Add one and a half cups of milk. Let it stew for ten minutes on stove. Put the butter in another saucepan and add flour. Pour the milk from the shrimps on it. Beat it and make a nice smooth sauce. Add the shrimps then the mixed yolks of eggs and AMERICAN COOK BOOK 117 cream. Shake the pan until thickened. Add the sherry, pepper, and salt. Shrimps ( Crevettes ) a la Newbourg Wash one and a half pounds shrimps well; then put in hot water and cook for about ten minutes with some salt; leave in the juice to get cold; when cold, remove skins from the shrimps, leaving some unpeeled for decoration; cut in pieces — if large, in three pieces, if very small, leave whole; put half cup milk on the shrimps; leave them on stove to stew for about ten minutes; then mix yolks of four eggs to half a cup cream, three spoons sherry, some cayenne pepper, and salt. Add this to the shrimps, shaking the pan until it com¬ mences to thicken — take care not to let it curl. In the meantime take a tablespoon of butter

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