Shrimp Sauce

Ingredients

• 1 pint of clear broth or water
• Butter size of an e^^
• 1 tablespoonful of flour — rather large
• Yolk of 1 egg
• Salt and pepper
• 1 can Barataria shrimps

Method

1. 1

   Stir the flour and most of the butter together over the fire.

2. 2

   When they bubble, begin adding the hot broth or water, stirring until cooked and thick, about two minutes.

3. 3

   Then drop in the egg yolk and beat, adding the remaining butter until melted.

4. 4

   Season slightly and add the shrimps.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 45. The excerpt below is the record exactly as published.

Shrimp Sauce. There should be a proper fish kettle for boiling a fish whole, having a perfor- ated false bottom or drainer, that can be lifted out with the fish upon it when done. Where there is no such article the best substitute is a common milk pan 42 SAN FRANCISCO HOTEL GAZETTE'S of large size. Cover it with another pan that the fish may get steamed if not quite covered. Choose a small fish, scale it, draw, chop off the fins,wash and wipe it dry on a cloth. Half fill the pan with water and put in a little salt, vinegar, a small onion and four cloves stuck in it and half a bay leaf. When it boils put in the fish and eimmer it at the side of the range about halt an hour. Then pour off the water, take the skin off the upper side, slide the fish on to its dish, if to be served whole, and pour over it some shrimp sauce. But if served individually it may be di- vided with a fish slice in the pan and sauce poured over in the plates. Small and tender fish, like fresh mackerel, are best rolled up in a pudding cloth and boiled in plain salted water, then care- fully unrolled onto the dish. 118— Shrimp Sauce. 1 pint of clear broth or water. Butter size of an e^^. 1 tablespoonful of flour — rather large. Yolk of 1 egg. Salt and pepper. J can Barataria shrimps.

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