Shrimp Sauce

Ingredients

• 1 heaping tablespoonful flour
• 1/2 cup cold water
• 1 even teaspoonful salt
• the yolks of 2 eggs
• 1/4 teaspoonful nutmeg
• 1 1/2 cup boiling water
• 2 ounces butter
• 1/2 cupful fine-cut shrimps
• 1 tablespoonful lemon juice

Method

1. 1

   Mix flour with cold water in a saucepan; add salt, yolks, and nutmeg.

2. 2

   Gradually add boiling water while stirring.

3. 3

   Place over fire, add butter, stir until just about to boil.

4. 4

   Add shrimps and lemon juice, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 69. The excerpt below is the record exactly as published.

1 heaping tablespoonful flour with V, cupful cold water in a saucepan ; add slowly lYs cup boiling water, stirring constantly ; place the saucepan over the fire, stir until it begins to boil ; then add, in small pieces, 4 ounces of butter; season with 1 even teaspoonful salt, boil slowly 5 minutes, and serve. Egg Sauce* — Chop fine 1 medium-sized onion ; put it with 1 bay leaf, 1 tablespoonful butter, 6 coarsely-pounded peppers, in a saucepan over the fire ; cook 5 minutes ; add 1 heaping tablespoonful flour, stir and cook 2 minutes ; add 1 pint white broth, or stock ; season with 1 even teaspoonful salt, Ya teaspoonful nutmeg; cook 10 minutes; then strain into a clean saucepan; return it to the fire; add Ys tablespoonful butter in small pieces, mix the yolks of 2 eggs with 1 tablespoonful lemon juice; pour them gradually into the sauce, being careful not to let it boil again; add 1 fine-chopped hard-boiled egg and 1 teaspoonful fine-chopped parsley, and serve. Parsley Sauce. — Melt in a saucepan 2 ounces of butter ; add i tablespoonful fiour ; stir this over the fire a few minutes ; then add Yt pii^t boiling milk; season with Ys teaspoonful salt; boil 3 minutes; remove from the fire; add 1 tablespoonful fine-chopped parsley, and serve. Celery Sauce. — Prepare 1 pint of butter sauce ; add the yolk of 1 egg and Ys cup cream ; place 1 pint of fine-cut white table celery 102 SAUGEa in a saucepan; add little batter; cover with boiling water; seaaon with 1 teaspoonf ul salt, and boil till tender ; then drain, add tho celery to the butter sauce, and serve with boiled poultry or meat. Caper Sance* — Melt l tablespoonful butter in a saucepan ; add 1 fine-cut white onion, 8 whole peppers, Vs bay leaf, cook 3 minutes, without browning, then add 1 heaping tablespoonful flour ; stir and cook 2 minutes ; add 1 pint of veal or chicken broth, season with Yi teaspoonf ul salt, Y4 teaspoonf ul grated nutmeg ; boil 15 minutes ; then strain through a sieve into a clean saucepan ; mix the yolks of 2 eggs with 1 tablespoonful lemon juice ; add a little sauce first to the yolks, mix well ; then add the yolks to the sauce. Place the saucepan on the side of stove ; add Y, tablespoonful butter in small portions, stir 5 minutes over the fire, without letting it boil agaia ; add 2 tablespoonf uls capers, and serve with boiled mutton or fish. Anchovy Sauce. — Mix 1 tablespoonful flour with Yt cup cold water in a saucepan; add the yolks of 2 eggs; when this is well mixed, add gradually lYs cup of boiling water ; place the saucepan over the fire ; add 2 ounces of butter in small pieces ; stir constantly until it begins to boil ; then remove to side of stove, add 1 table- spoonful anchovy essence, 4 finely pounded boneless anchovies; season with 1 even teaspoonf ul salt and the juice of Yt lemon ; mix well, and serve. Shrimp Sance.— Mix in a small saucepan 1 heaping table- spoonful fiour with Yf cup cold water ; add 1 even teaspoonf ul salt, the yolks of 2 eggs, and Y4 teaspoonf ul nutmeg ; when this is weU mixed add slowly lYi cup boiling water, while stirring constantly ; place the saucepan over the fire, and add gradually 2 ounces butter ; continue stirring until just about to boil ; add Y* cupful fine-cut shrimps, and 1 tablespoonful lemon juice. Crab and Lobster Sauce.— May be prepared in the same way as shrimp sauce. Serve with baked or boiled fish. Lobster Sauce. — Place a small saucepan with 1 tablespoonful fine-ohopped onion and 1 tablespoonful butter over the fire ; add 6 SAUCES. 108 ooanely pounded black peppers, y% bay leaf; oook 6 minutes; add 1 tablespoonfnl flour, stir a few minutes ; then add 1 pint boiling white broth ; season with 1 even teaspoonful salt, Vt even teaspoon- f nl nutmeg ; oook slowly 15 minutes ; add Y, tablespoonfnl lobster butter ; mix the yolks of 2 eggs with 1 tablespoonfnl lemon juice, add it slowly to the sauce, not letting it boil again ; strain through a sieve ; add % cap of fine-cut cooked lobster meat from the daws. Serye with boiled or baked fish. Mustard Sauce (Economical). — Melt 1 tablespoonfnl fine- chopped suet ; add 1 tablespoonf ul fiour, stir a few minutes ; then add 1 cup boiling water, and cook 2 minutes ; season with y^ tea- spoonful salt ; remove from fire ; add Yg tablespoonfnl butter and 2 heaping teaspoonf uls French mustard, and serve. Mustard Sauce ft PAUemande.— Mix in a saucepan 1 table- spoonful flour with Yt cup cold water ; add the yolks of 2 eggs, % ounces butter ; then add slowly 1 cup boiling water, stir this over tlie fire till nearly boiling ; add 1 even teaspoonful salt, Yi teaspoon*- fol nutmeg, the juice of Ys lomon, and Yb tablespoonfnl butter in small pieces, Ys tablespoonf ul English mixed mustard or 2 table* spoonfuls French mustard, and serve. Sauce ft la Stanley.— Place a saucepan with 1 tablespoonfnl batter over the fire, add 1 tablespoonful fiour and stir for 5 min- utes, add 2 cups boiling milk ; season with Ys teaspoonful nutmeg, 1 even teaspoonful salt, a small bouquet, 6 whole peppers, Ys cupful mushroom liquor, boil 10 minutes ; then strain, add 1 tablespoonful lemon juice

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