Shrimp Cutlets

Ingredients

• i^ pounds of freshly boiled shrimps
• 2 ounces of butter
• 2 ounces of flour
• i cup of boiling cream
• the yolks of 3 eggs
• a pinch of nutmeg
• some chopped parsley

Method

1. 1

   Chop and mince shrimps.

2. 2

   Melt butter, add flour, then cream and minced fish.

3. 3

   Stir and boil, then remove from fire.

4. 4

   Add yolks, nutmeg, salt, pepper, and parsley.

5. 5

   Pour into a buttered pan, cool, cut into shapes, dip in egg and crumbs, and fry in boiling lard.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 16. The excerpt below is the record exactly as published.

SHRIMP CUTLETS. (Vaucluse.) Chop and mince i^ pounds of freshly boiled shrimps. Melt 2 ounces of butter and add 2 ounces of flour, then i cup of boiling cream, also the minced fish. Stir and boil and take off the fire, add the yolks of 3 eggs and a pinch of nutmeg, salt, pepper, and some chopped parsley

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