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Shrimp Sauce
From Banquets of the nations, 1911
Serves 6
Lobster and crayfish sauces can be made similarly.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 251. The excerpt below is the record exactly as published.
shrimp sauce in a separate dish. Shrimp Sauce. Put three large handfuls of unshelled boiled shrimps in a mortar with six ounces of good butter. Pound these at least twenty minutes and pass through a fine sieve. Strain very carefully half a pint of the stock in which the fish was steamed. Put it into a pan along with half a pint of wine, six ounces of the shrimp butter, two ounces of fresh butter, the yolks of five or six eggs, a scrape of nutmeg, and if need be, a small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.