Shrimp Patties, or Vol-au-Vents

Ingredients

• the crusts of the patties
• the shrimps
• a small quantity of water
• arrowroot, egg yolks, or flour
• salt
• cayenne
• grated nutmeg
• a glassful of white wine

Method

1. 1

   Bake puff paste crusts.

2. 2

   Boil shrimp heads and shells in water, thicken with arrowroot, and moisten shrimp tails.

3. 3

   Season and fill patties with the mixture, heat without boiling, and serve.

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.

rimp 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

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