pescatariannut-freeegg-freesoy-free
Shrimp Sauce
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 249. The excerpt below is the record exactly as published.
Shrimp Sauce. After beating a cupful of butter to a cream, add two table-spoonfuls of flour, and beat until light and smooth ; then add two table-spoonfuls of essence of anchovy and one table-spoonful of lemon juice. Pour upon this mix- ture a pint of boiling water. Heat the sauce to the boil- ing-point without actually allowing it to boil ; then add half a pint of fresh or canned shrimp, with the tails cut in two, and a grain of cayenne
Cook this with the app: pantry check, scaling, and the assistant.