Shrimp Croustades

Ingredients

• two or three small round dinner rolls
• enough cooked shrimps
• a pinch of mace
• pepper
• salt
• moistening them with sufficient white sauce

Method

1. 1

   Scoop out the crumb from the rolls and fry the cases in melted butter until golden.

2. 2

   Toss cooked shrimps in melted butter with seasoning, pound them with white sauce to a thick cream consistency, fill the cases, sprinkle with breadcrumbs, and heat in the oven for five minutes until the tops take color.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 48. The excerpt below is the record exactly as published.

SHRIMP CROUSTADES. 107 of bread should be handed round with all vegetable purees. For the potage an maigre : — Take as much milk as you want soup, one pint, and boil in it four ounces of onion, an ounce of parsley, and a bunch of sweet herbs. When thoroughly flavoured, strain the milk, mingle the pulp of the artichoke with it, as described for stock, and finish it off in the same manner : the cream or yolk of egg might be added in this case. Choose two or three small round dinner rolls which have been baked in tins, and will stand upright. Scoop out all the crumb, and fry the cases so obtained a golden yellow colour in melted butter. Drain them. Now pick enough cooked shrimps to fill them, cut these into quarter-inch pieces, toss them in melted butter, with a pinch of mace, pepper, and salt ; then pound them in a mortar, moistening them with sufficient white sauce

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