Shrimp Sauce

Ingredients

• four ounces of cooked shrimps
• one small glass Sauterne wine
• one pint of fish sauce
• the yolks of two eggs
• two ounces of butter
• the juice of one-half a lemon
• a tablespoonful of lobster butter
• chopped parsley

Method

1. 1

   Skin shrimps, sauté in butter for two minutes, add wine and simmer for five minutes.

2. 2

   Add fish sauce, egg yolks mixed with cream, butter, lemon juice, parsley, and lobster butter.

3. 3

   Serve separately or pour over fish.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 31. The excerpt below is the record exactly as published.

SHRIMP SAUCE <&£ Skin four ounces of cooked shrimps, cut the tails in small pieces, saute them in butter for two minutes, add one small glass Sauterne wine, and let it simmer for five minutes. Then add one pint of fish sauce, the yolks of two eggs mixed with a little cream, two ounces of butter, the juice of one-half a lemon, chopped parsley, and a tablespoonful of lobster butter

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