Shrimp Salad, Anastine

Ingredients

• six shallots
• one-half stalk of celery
• one-half can of pimentos
• some parsley
• two pounds of picked shrimps
• one-half teaspoonful of salt
• some fresh-ground black pepper
• two spoonfuls of tarragon vinegar
• four spoonfuls of olive oil

Method

1. 1

   Chop shallots, celery, pimentos, and parsley very fine.

2. 2

   Mix in a salad bowl with the shrimps.

3. 3

   Add salt, black pepper, tarragon vinegar, and olive oil.

4. 4

   Serve with lettuce leaves around the sides and hard-boiled eggs cut in four.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 206. The excerpt below is the record exactly as published.

Shrimp salad, Anastine Oatmeal and cream Shirred eggs, Imperial Dry toast Breast of squab, au jus Oolong tea Peas Chocolate cream pie Coffee DINNER Oysters on half shell Potage Carpure Dill pickles. Lyon sausage Sand dabs, saute meuniere Roast chicken Cauliflower Hollandaise Potatoes au gratin Endives salad Coffee ice cream Anise toast Demi tasse Stewed pears with claret. Peel a dozen nice pears, put them in an earthen pot, add one pint of water, one-half pint of claret, one-half pound of sugar, and a piece of cinnamon stick. Cover the pot, and cook in oven for about two hours. Serve cold. Shrimp salad, Anastine. Six shallots, one-half stalk of celery, one-half can of pimentos, and some parsley. Chop all very fine, and put in salad bowl with two pounds of picked shrimps. Mix, and add one-half teaspoonful of salt, some fresh-ground black pepper, two spoonfuls of tarragon vinegar, and four spoonfuls of olive oil

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