dinner
Shrimp Sauce
From The art of cookery, 1899
Serves 1
This sauce may be varied occasionally by adding a teaspoonful of anchovy paste.
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 58. The excerpt below is the record exactly as published.
Shrimp Sauce. — To one cup of White Sauce No. i add two tablespoonfuls of lemon juice and two dozen shrimps that have been cooked and prepared, heat to boiling point, season, and serve. This sauce may be varied occasionally by adding to it a teaspoonful of anchovy paste. Meat Sauces, 133 Lobster Sauce No. i. — To one cup of White Sauce No. I add one cup of cooked lobster, picked into small pieces, two tablespoonfuls of lemon juice, and a salt spoonful of mustard. Heat to boiling point, season, and serve. The coral of the lobster mashed to a smooth paste with a little butter and added to this sauce improves it. Lobster Sauce No. 2. — To one cup of White Sauce No. I add half a cup of strained cooked tomato and one cup of cooked lobster meat cut in small pieces, or pounded and rubbed through a sieve, heat to boiling point, season, and serve. Anchovy Sauce. — To one cup of White Sauce No. i add a tablespoonful each of lemon juice and anchovy paste, heat to boiling point, season, and serve. Egg, parsley, caper, lobster, shrimp, and anchovy sauce are all used as sauces for boiled fish, and are all excellent, but the most popular of all fish sauces is : Sauce Hollandaise No. i. — To one cup of White Sauce No.
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