Prawn Rissoles

Ingredients

• half a pint ot prawns
• one ounce and a half of butter
• one ounce and a half of flour
• a quarter pint of water
• a table-spoonful of lemon-juice
• salt to taste
• pepper to taste

Method

1. 1

   Shell the prawns and put butter and flour into a saucepan with water.

2. 2

   Stir over the fire until smooth.

3. 3

   Add chopped prawns, salt, pepper, lemon juice, and anchovy.

4. 4

   Let cool, form into balls, flour, egg, breadcrumb, and fry in hot fat.

5. 5

   Serve with mayonnaise sauce.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.

Prawn Rissoles Take half a pint ot prawns, shell them, and put one ounce and a half of butter into a saucepan with one ounce and a half of flour, and a quarter pint of water. Stir over the fire till it is a smooth paste. Have ready the prawns chopped, stir them into the paste, add salt and pepper to taste, a table-spoonful of lemon-juice

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