Scrambled Eggs with Shrimps, a l’Americaine

Ingredients

• a tablespoon butter
• three eggs
• five tablespoons milk
• three tablespoons cream
• half a pound of shrimps
• pepper
• salt
• parsley

Method

1. 1

   Melt butter in a pan, mix eggs, milk, cream, pepper, and salt.

2. 2

   Add chopped shrimps while scrambling.

3. 3

   Serve on a hot platter garnished with unpeeled shrimps and parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 383. The excerpt below is the record exactly as published.

five tablespoons milk, three tablespoons cream, half a pound of smoked beef shaved very thin. Mix eggs, cream, and milk together in a frying pan with a table¬ spoon butter. [If the beef should be too salty, pour a little boiling water over it for one minute, then pour the water off.] When scrambling the eggs, add the beef — leaving part of it out; heat with some melted butter, and garnish all around with the beef and some triangles of buttered toast and parsley. Breakfast dish. Scrambled Eggs with Shrimps, a l’Americaine CEufs brouilles aux Crevettes a V Americaine Put a tablespoon butter in a pan; mix three eggs, five table¬ spoons milk, and three tablespoons cream together with pepper and salt to taste. Have ready half a pound of shrimps, cooked — leave some unpeeled for garnishing. Cut shrimps in small pieces; when scrambling the eggs add the shrimps to the eggs; turn out on a hot platter; garnish with cooked, unpeeled shrimps around and some parsley

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