Shrimp Puree

Ingredients

• two pints of uncoloured broth
• a shillingsworth of chicken giblets
• half an ounce of butter
• three-quarters of an ounce of flour
• a pint measure of shrimps
• yolk of one hard-boiled egg
• two ounces of white breadcrumbs
• yolks of two eggs

Method

1. 1

   Make broth from giblets, thicken with butter and flour.

2. 2

   Simmer shrimp shells in broth for 25 minutes, strain.

3. 3

   Pound shrimp with egg yolk and butter, pass through a sieve.

4. 4

   Blend breadcrumbs with broth, add shrimp puree, bring to boil, cool, and strain again.

5. 5

   Stir in reserved shrimp and heat.

6. 6

   Add egg yolks mixed with soup before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 36. The excerpt below is the record exactly as published.

Shrimp Puree. — I have chosen this recipe as a model of fisli Purees. Make two pints of uncoloured broth from a shillingsworth of chicken giblets, or from veal and veal bones. Clear this of fat, and partly thicken it with half an ounce of butter and three-quarters of an ounce of flour. Set it aside. Pick a pint measure of shrimps, saving the shells but not the heads. After washing the shells empty them into a stewpan, pour the partly thickened broth ovei' them, bring this to the boil, and simmer for 25 minutes. Skim, and strain into a bowl. Divide the picked shrimps into three portions, reserve one of them for garnish, and take the other two for the Puree , O 7 * It is a mistake to suppose that the Dutch word Zootje has anything to do with fish or cooking. Zootje merely means a little thing. SHRIMP PUREE 63 pounding them to a paste with the yolk of one hard-boiled egg, and half an ounce of butter. Pass this through a hair-sieve. Now to blend — put two ounces of white breadcrumbs that have been well dried in the oven into a clean stewpan, set this on a low fire and gradually stir in with them the cooled broth, adding the shrimp Puree as you do so ; bring to the boil, skimming off any scum that may rise, then cool, and pass all through the sieve into another stewpan, stir in the shrimps that were reserved for garnish and heat up. To finish the soup, add, off the fire, the yolks of two eggs

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