Shrimp Forcemeat

Ingredients

• shelled shrimps
• equal quantity of grated bread-crumbs
• salt
• cayenne
• pounded mace
• fresh butter
• yolk of egg

Method

1. 1

   Mix shrimps with bread-crumbs, season with salt, cayenne, and mace.

2. 2

   Pound in a mortar, soften with butter, and bind with egg yolk.

3. 3

   Use for filling freshwater fish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1791. The excerpt below is the record exactly as published.

Shrimp Forcemeat. - Mix shelled shrimps with an equal quantity of grated bread-crumbs, and season the mixture with salt, cayenne, and pounded mace. Pound it in a mortar, soften with fi-csh butter, and bind together with yolk of egg. Forcemeat thus | made is very- excellent for filling anv kind of ! freshwater fish, but is especially suited for pike and eel. Shrimp Patties, or Vol- au- Vents, or Bouch^es. — Prepare the crusts of the patties, and bake them in the usual way. Pick the shrimps, and cut the tails in two pieces. Put the heads and shells into a saucepan, with a small quantity of water, and boil them gently for a quarter of an hour to extract the flavour. Thicken the liquor with arrowroot, egg yolks, or flour, till it is of the consistency of cream, and with this sauce moisten the shrimps' tails a little. Season the ragout with salt, if neces- sary, cayenne, and a little grated nutmeg or scraped horseradish, or two or three pounded anchovies ; or leave it without seasoning. For many tastes the natural flavour of the shrimps will surpass aU others. Take the patties or the vol-au-vent fresh from the oven, or if they are cold, heat them, then fill them with the pre- paration, after making it hot, without boiling it. A glassful of white wine may be added if liked. Send the patties to table on a neatly- folded napkin. Sometimes shrimp patties are served with bread-crumbs sprinkled over them, and without the pastry covers. Time, a minute or two to heat the patties. Shrimp Pie.— Take as many shrimps as will almost fill the dish, pick them, and season with cayenne, pounded mace, a little salt, and vinegar or lemon pickle. A small propor- tion of essence of anchovies may be added, if liked. Butter a pie-dish rather thickly, and line the edges with puff paste. Put in the shrimps, poui' over them a glassful of light wine and a small cupful of rich gravj^, xjover the dish with puif paste, and bake in a well-heated oven. For a maigre dish the gravy must be omitted. Time to bake a moderate-sized pie, three-quarters of an hour. Probable cost of shiimps, 2d. to 4d. per pint. Shrimp Pie (another way). — Pick three pints of shrimps from the shells. Mix with them two or three anchovies, washed, boned, and shi-ed very fine, some shred parslej-, two chopped shallots, and a handful of verj- small bleached mushrooms. Butter well the bottom of a pie-dish with good fresh butter

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