Shrimp in Pastry a la Avondale
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve before the soup.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 16. The excerpt below is the record exactly as published.
Shrimp in Pastry a la Avondale Crevettes en Patisserie a V Avondale Line small round cake tins with puff paste, fill with beans, and bake. When they are baked scoop out the beans and leave the pastry cups to get cold. When cold fill with cooked shrimps that have been cut in small thin slices and mix with the Russian may¬ onnaise dressing. Decorate with chopped clear tomato aspic and put an unpeeled shrimp in each
Cook this with the app: pantry check, scaling, and the assistant.