Indian Puffs

Ingredients

• Pick and chop finely i pint of freshly boiled shrimps
• a tablespoonful of butter
• a teaspoonful of curry powder
• as much cream or white stock as will make it a smooth paste
• sufficient pie-crust very thin

Method

1. 1

   Chop shrimps, add butter, curry powder, and enough cream or stock to make a smooth paste.

2. 2

   Roll pie-crust thin, cut into squares, fill with mixture, fold into triangles, and fry in boiling fat.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 16. The excerpt below is the record exactly as published.

INDIAN PUFFS. (England.) Pick and chop finely i pint of freshly boiled shrimps, add a tablespoonful of butter and a tea- spoonful of curry powder, and as much cream or white stock as will make it a smooth paste. Roll sufficient pie-crust very thin

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