dinnerpescatariangluten-freenut-freeegg-freesoy-free
Shrimp Sauce
From Soyer's standard cookery, 1912
Serves 4
Adjust seasoning as needed.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 36. The excerpt below is the record exactly as published.
Shrimp Sauce. Boil one pint of fish veloute or, failing this, Bechamel Sauce, and add to it one-quarter pint of cream and one-quarter pint of very clear fish fumet. Reduce to one pint, and finish the sauce, away from the fire, with two ounces of Shrimp Butter and two ounces of shelled shrimps' tails
Cook this with the app: pantry check, scaling, and the assistant.