Shrimp Sauce
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 17. The excerpt below is the record exactly as published.
Shrimp Sauce. Take half a pint of white sauce (Art. 84), which should be boiling; add a lit- tle lobster-coral and butter, as described in lobster sauce (Art. 106), or half a tablespoonful of anchovy sauce. Remove the shells from four dozen shrimps
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