Shrimp and Asparagus Sauce

Ingredients

• twenty-five asparagus
• half a pint of shrimps
• a piece of butter
• a spoonful of flour
• a little grated nutmeg
• salt

Method

1. 1

   Cut asparagus into short pieces and boil in weak broth until tender.

2. 2

   Boil shrimps, separate from shells, pound shells with butter, strain, and add flour and asparagus liquor.

3. 3

   Heat with nutmeg, salt, and butter.

4. 4

   Add shrimps and asparagus, boil briefly, and serve with fowl or veal.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1790. The excerpt below is the record exactly as published.

Shrimp and Asparagus Sauce.— Take twenty-five asparagus, and cut them into short pieces ; then boil them till tender in a ( 868 ) SHR little weak broth. Boil half a pint of shrimps, separate the fish from the shells, pound the latter, and set them on the fire with a piece of butter for a few minutes. Then strain through a tamis. Add a spoonful of flom- to the shrimp-butter, and thin it with the liquor in which the asparagus was boiled ; set it on the fire with a little grated nutmeg, salt

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