Shrimp Patties
From A handbook of fish cookery, 1897
Good for eating cold; can omit top crust and sprinkle breadcrumbs.
Presented as published in 1897. 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 A handbook of fish cookery (1897) by Lucy H. Yates, page 20. The excerpt below is the record exactly as published.
Shrimp Patties. — (The same mixture is used for shrimp vol- au- vent "). Pick off the heads and tails from freshly-boiled shrimps, and shell them. Put the shells into a saucepan, cover them with water, TESTED RECIPES. 63 and boil gently for a quarter of an hour. Strain the liquor, then thicken it with a teaspoonful of arrowroot, add the yolk of an egg, salt and pepper to taste, a small nob of butter, stir all together over the fire ; when it is of the consistency of cream, put in the bodies of the shrimps to heat through and draw the saucepan to one side until required. Make some good puff paste, line the patty pans, and put a morsel of soft bread
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