Shrimp Sauce (Sauce aux Crevettes)

Ingredients

• 1 oz. butter
• ½ oz. flour
• ½ pt. fish stock
• 1 gill picked shrimps
• A squeeze of lemon juice
• White pepper
• salt

Method

1. 1

   Melt the butter in a small saucepan, add the flour, and mix until smooth.

2. 2

   Gradually add the fish stock, stirring until thickened.

3. 3

   Add the shrimps, lemon juice, and seasoning, and heat through without boiling.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 295. The excerpt below is the record exactly as published.

1 oz. butter in a small saucepan, and work the flour into it, cooking them together for a minute or two. Then draw the saucepan to the side of the fire, and pour in the water. Return to the fire and stir constantly until boiling. Boil all together for 10 or 12 minutes, season to taste, add a squeeze of lemon juice if liked, and, just before serving, add the remainder of the butter broken in small pieces. Strain before using. Note. — If this sauce is to be served with fish, the water in which the fish has been cooked should be used instead of plain water. If a plainer sauce is wished, omit the second piece of butter, using just 1 oz. 695. Mushroom Sauce, White J pt. good white sauce. | 1 tea-sp. lemon juice. 1 gill tinned mushrooms. | 1 table-sp. cream. Take J pint thick white sauce. Bechamel or Veloute Sauce (Recipe 672 or 673) is best, and make it very hot. Add the mushrooms, cut in halves or quarters, a little of the mushroom liquor, cream and lemon juice. Make all very hot, but do not cook long or the mushrooms will harden. Some- times a little white wine is added. Serve with white meat or fish entrees ; if with the latter, the white sauce should be made with fish stock. 696. Mussel Sauce 2 doz. mussels. 1 oz. butter. 1 oz. flour. About }■ pt. fish stock or milk. 2 table-sps. cream. White pepper, salt. A squeeze of lemon juice. Prepare and cook the mussels as directed on p. 109, and carefully preserve the liquor. Make up this liquor to \ pint with fish stock or water. Then make a sauce in the ordinary way (see White Sauce, Recipe 671), using the butter, flour, and J pint of liquid, and cook it thoroughly. Add the mussels, cream, and seasoning, make all very hot over the fire, but do not boil again. When mush- rooms can be procured fresh and good they make an excellent sauce, and a cheap substitute for oyster sauce for serving with boiled fish. The cream may be omitted. 697. Mustard Sauce (Sauce Moutarde) 1 oz. butter. 1 tea-sp. flour. 1 tea-sp. dry mustard. A pinch of salt. 1 tea-sp. chilli or 2 tea- sps. white vinegar. 1 gill water or fish stock. Melt the butter in a small saucepan without dis- colouring it, add the flour and mustard, and mix until smooth with a wooden spoon. Pour in the water or fish stock, stir until boiling, and cook SAUCES SAVOURY AND SWEET 187 3 minutes. Add the vinegar and salt, and serve hot. A spoonful of cream may be added. Serve with grilled fish. 698. Another Way Make in the same way as Hollandaise Sauce (Recipe 723), adding 1 tea-spoonful made mustard to 1 gill of sauce. 699. Onion Sauce 2 or 3 onions. 1 oz. butter. 1 oz. flour. (Sauce aux Oignons) | pt. pot liquor or milk. Pepper, salt. A pinch of nutmeg. Boil the onions until they are tender, drain them well, and chop them finely. If the sauce is to be served with boiled meat, lift out some of the water in which the meat is cooking, allow it to cool, and use this for making the sauce. Make the sauce in the same way as White Sauce (Recipe 671), using the butter, flour, and meat liquor, and cook it thoroughly. Add the onions and seasoning, simmer a few minutes, and serve. The sauce can be made better by having an extra piece of butter, or a table-spoonful of cream added at the last. See also Sauce Soubise (Recipe 742). 700. Parsley Sauce (Sauce Maitre d’Hotel) 1 oz. butter. \ oz. flour. | pt. milk or 1 gill of milk and 1 gill water or pot liquor. 1 dessert-sp. chopped parsley. White pepper, salt. A squeeze of lemon juice. Melt the butter in a small lined saucepan, add the flour, and mix with a wooden spoon until smooth. Cook for a minute or two over the fire, but do not discolour, then draw the pan to one side and pour in the liquid. Return to the fire, and stir constantly until boiling. Add the parsley, pepper, and salt, and boil two or three minutes longer. Squeeze in the lemon juice just before serving. Notes. — If the sauce is to be served with fish, use some of the liquid in which the fish is cooked. A better sauce can be made by using Bechamel or Veloute Sauce (Recipe 672 or 673) as a foundation. A little cream or an extra piece of butter can always be added. 702. Sauce Robert £ pt. brown sauce. 1 small onion. 1 glass white wine or 2 table-sps. vinegar. £ oz. butter. 1 tea-sp. made tard. A pinch of sugar. mus- Chop the onion and saute it in the butter a few minutes, add the mustard, sugar, and wine or vinegar and boil until the liquid is reduced to half the quantity. Then add the brown sauce (Recipe 670), and simmer 10 minutes longer. Skim well and strain before using. One or two red pimento cut in pieces may be added after strain- ing. Serve with pork, goose, cutlets, or steak. 703. Roe Sauce 2 table-sps. cooked roe. Salt, pepper. I tea-sp. made mustard. 1 tea-sp. vinegar. | pt. white or brown sauce. 1 tea-sp. anchovy or shrimp essence. Either boiled or fried roes may be used for this ; the former are better if the sauce is white, and the latter for a brown sauce. Remove all skin from the roe, season with pepper, salt, and a little mustard and vinegar. Then rub all through a wire sieve, and add the puree to £ pint of either white or brown sauce, which has been made with fish stock. Add a little anchovy or shrimp es- sence, and serve this sauce with the fish from which the roe has been taken. Note. — Either soft or hard roes may be used. 704. Shrimp Sauce (Sauce aux Crevettes) oz. butter. § oz. flour. | pt. fish stock. 1 gill picked shrimps. A squeeze of lemon juice. White pepper, salt

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