Shrimp Sauce
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 46. The excerpt below is the record exactly as published.
SHRIMP SAUCE. Make half a pint of melted butter sauce, then add the coral of a small lobster, pounded and mixed with a small pinch of cayenne, a teaspoonful of anchovy essence, eighteen picked shrimps, and the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.