Prawn Puree

Ingredients

• enough cold boiled prawns to fill a half-pint pot to the brim
• an ounce of butter
• a table-spoonful of flour
• about the same quantity of bread-crumb well soaked in stock
• the consomme you have of prawn
• a coffee-cupful of boiling cream, or of milk

Method

1. 1

   Pound prawns with butter until a pulp.

2. 2

   Mix with flour and soaked breadcrumbs, gradually adding consomme until desired thickness.

3. 3

   Heat until boiling, then cool to remove fat.

4. 4

   Press through a sieve and reheat before serving with fried bread.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 225. The excerpt below is the record exactly as published.

Prawn puree. For a dinner of six. Puree de grandes-crevettes. Merlans a 1' Americaine. Cotelettes de mouton axi puree d'oseille. Gralantine de chapon au salade. Sarcelles au cresson. C^leri au beurre. Creme d'abricot a la Moscovite. Fromage, hors d'oeuvres. Dessert. 1. — Make a strong clear consomme with beef, bone, vegetables and herbs, as usual : when done, strain it into a bowl to be ready when wanted. Pick enough cold boiled prawns to fill a half-pint pot to the brim : pound these in a mortar with a good allowance of butter till you get them to a pulp : flavour this with salt, and a little spiced pepper to taste : now melt an ounce of butter in a sauce-pan, and incorpo- rate therewith a table-spoonful of flour ; mix this with the prawn pulp. Next take about the same quantity of bread- crumb well soaked in stock (the consomme) that you have of prawn, and add it to the prawn pulp also, off the flre, mixing the two together by degrees thoroughly, and gradually adding the consomme till you find you have a soup a little less thick than that you want eventually to get. You now set the sauce-pan on the fire, and stir 404 MENU FOR A DINNER OF SIX. vigorously till it boils, and tliickeus ; take it off the fire then, and let it get cool, to enable you to remove any fat that may rise, after which the puree should be pressed through a haii' sieve into a bowl. When wanted, it must, of course, be re-heated, and served with dice of fried bread. This soup is well worth the little trouble it requires : it is, of course, a relation of the Usque family. A coffee- cupful of boiling cream, or of mil

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