Shrimp Croustades

Ingredients

• Choose small round dinner rolls
• fry the cases so obtained a golden yellow colour in melted butter
• pick enough cooked Shrimps to fill them
• toss them in melted butter, with pepper and salt
• a pinch of mace if liked
• moistening them with sufficient white sauce

Method

1. 1

   Scoop out all the crumb, and fry the cases so obtained a golden yellow colour in melted butter.

2. 2

   Drain them.

3. 3

   Now pick enough cooked Shrimps to fill them, cut them into quarter-inch pieces, toss them in melted butter, with pepper and salt, and a pinch of mace if liked.

4. 4

   Then pound them in a mortar, moistening them with sufficient white sauce to bring them to the consistency of thick cream, seasoning as before.

5. 5

   Now fill the cases, shake a little breadcrumb over the surface of each, place them on a buttered baking-tin, and heat them for five minutes in the oven.

6. 6

   Serve as soon as the tops take colour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 74. The excerpt below is the record exactly as published.

Shrimp Croustades.— Choose small round dinner rolls which have been baked in tins and will stand upright. Scoop i 2 n6 SHELL-FISH out all tlie 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 them into quarter-inch pieces, toss them in melted butter, with pepper and salt, and a pinch of mace if liked. Then pound them in a mortar, moistening them with sufficient white sauce

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