Petites Pains de Crevettes

Ingredients

• 1 pint picked shrimps
• 1 gill cream
• 1 gill brown stock
• 2 eggs
• 1 dessertspoonful chutney
• 3 Spanish olives
• 2 French gherkins
• cayenne
• salt

Method

1. 1

   Put shrimps, chutney, gherkins, and olives in a mortar, and pound until very fine; then add the stock.

2. 2

   Beat up the cream until stiff.

3. 3

   Rub shrimps through a fine sieve, mix with the cream, season with cayenne and salt.

4. 4

   Prepare small moulds, butter them, dust with bread-crumbs, steam for about twenty minutes; then turn out and serve with sauce ruisseau.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 497. The excerpt below is the record exactly as published.

Petites Pains de Crevettes. — \ pint picked shrimps, 1 gill cream, 1 gill brown stock, 2 eggs, 1 dessertspoonful chutney, 3 Spanish olives, 2 French gherkins, cayenne, and salt

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