Shrimp Sauce

Ingredients

• a live lobster of 2 lbs.
• one pint of pickled shrimp
• one table-spoonful of very fresh butter
• one of flour
• % lb. of fresh butter
• one salt-spoonful of salt
• one of white pepper
• half a one of red pepper
• half a teaspoonful of lemon-juice

Method

1. 1

   Cook lobster in boiling water for 20 minutes, cool, and prepare meat and coral.

2. 2

   Make a paste with butter and flour, melt butter in a saucepan, add paste, and shrimp mixture.

3. 3

   Season and finish with lemon juice and lobster.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 390. The excerpt below is the record exactly as published.

Shrimp Sauce. — Put in enough boiling water to cover it a live lobster of 2 lbs., cook twenty minutes, re- move, cool off, detach the coral, cut in small dice all the meat, crush the coral well with one pint of pickled shrimp, pass through a colander and then a strainer. Make a paste of one table-spoonful of very fresh butter and one of flour. Put in a small saucepan % lb. of fresh butter ; when melted, not boiling, add the flour and butter; stir well, and add the gravy from the fish and the shrimp paste, season with one salt-spoonful of salt and one of white pepper and half a one of red pepper. Finish with half a teaspoonful of lemon- juice

Cook this with the app: pantry check, scaling, and the assistant.