Shrimp Pie a la Supreme

Ingredients

• two and a half pounds shrimps
• one large tablespoon butter
• one large tablespoon flour
• yolks of three eggs
• half cup cream
• cayenne pepper
• salt
• three spoons sherry
• one and a half cups of milk

Method

1. 1

   Line a pie plate with puff paste, fill with beans, cover with pastry, and bake until golden.

2. 2

   Remove beans, fill with shrimp mixture, replace cover, and garnish with cooked shrimps and parsley.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 170. The excerpt below is the record exactly as published.

three spoons sherry, pepper, salt; add to the shrimps; shake the pan until it begins to thicken then add the small teaspoon of butter, and if it is very thick add a little drop of cream. Fill the croustades and arrange on a paper doily; have one hot, unpeeled shrimp hanging out from each croustade cup, and then (if sufficient shrimps) decorate around with unpeeled shrimps and parsley. Serve as entree for luncheon, dinner, or supper. Fried Shrimps ( Crevettes i rites) a la Bearnaise Take nice large shrimps; wash well; remove shells; split in halves lengthwise; wash again — be careful not to leave any sand inside the shrimp; then leave them on a napkin to dry. Dip in egg and fresh bread crumbs and fry in very hot fat. Arrange on a paper napkin; garnish with cooked, unpeeled shrimps all around and with some small tomatoes that have been scooped out and filled with bearnaise sauce; sprinkle with parsley. Place on a slice of lemon with a little handle of lemon in each tomato and some parsley in the centre of the dish. Serve for luncheon or supper. Shrimp Pie ( Pate de Crevettes ) a la Supreme Line a pie plate with puff paste; fill with beans and put a cover of pastry on top; decorate with twisted strips of puff paste and a rosette in the centre from the pastry; bake in a moderately hot oven until well done and golden brown. When done, take off the cover and remove the beans. Have the crust very hot. Place on a platter and fill. Replace the cover. Garnish with cooked, unpeeled shrimps and parsley. Serve as entree. Filling. Two and a half pounds shrimps, cooked, peeled, and cut in pieces; one large tablespoon butter, one large tablespoon flour, yolks of three eggs, half cup cream, cayenne pepper and salt, three spoons sherry. First cook shrimps; leave in water until cold; remove shells and cut in pieces — if small, cut in two pieces, if large, in three. Add one and a half cups of milk

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