Shrimp Cream

Ingredients

• fifty shrimps
• two ounces of butter
• two quarts of white stock
• three anchovies
• a sliced onion
• four ounces of boiled rice
• a piece of stale bread
• pepper and salt to taste

Method

1. 1

   Shell and chop shrimps, fry in butter.

2. 2

   Place in white stock with anchovies, onion, boiled rice, stale bread, and seasonings.

3. 3

   Cook slowly for two hours, press through a sieve, add sherry, and serve hot.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 22. The excerpt below is the record exactly as published.

Shrimp Cream. Shell and chop fifty shrimps and fry them in two ounces of butter. Place them in two quarts of white stock, together with three anchovies, a sliced onion, four ounces of boiled rice, a piece of stale bread, and pepper and salt to taste

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