pescatariangluten-freenut-freeegg-freesoy-free
Shrimp Cassolettes
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 131. The excerpt below is the record exactly as published.
Shrimp Cassolettes: Cassolettes de Crevettes. — Stamp out some small fluted rounds of bread, press out the middle with a smaller-sized cutter without making a hole right through. Fry these rounds a pretty golden colour, fill them with shelled shrimps which have been mixed with a gill of cream, a piece of butter the size of a plum, the juice of half a lemon, a little coralline pepper and a quarter of a teaspoonful of anchovy sauce
Cook this with the app: pantry check, scaling, and the assistant.