Quenelles of Shrimp with Anchovy Sauce a la Allgat
From The Swedish, French, American cook book, 1918
Serves 4
Serve as an entree.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 172. The excerpt below is the record exactly as published.
Quenelles of Shrimp with Anchovy Sauce a la Allgat Quenelles de Crevettes, aux Anchois, a la Allgat Make a mousse of shrimps [see recipe: Shrimp Mousse]; poach tablespoonfuls, the shape and size of a small egg, in the fish broth on the stove for six to eight minutes. When poached, take up and drain; put on a pan in the oven for a couple of minutes; take out, have anchovies boned and pressed out, cut evenly; one for each of the quenelles; then put it on a bias crosswise — one on each — and arrange them on slices of tomato, or round individual pieces of hominy or on a green foundation
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