pescatariannut-freeegg-freesoy-free
Shrimp Sauce (Sauce aux Crevettes) a la Cardinal
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 456. The excerpt below is the record exactly as published.
Shrimp Sauce (Sauce aux Crevettes ) a la Cardinal Put a tablespoon butter on stove; when dissolved add a heaping tablespoon flour and one and a half cups hot milk; make it nice and smooth — not too thick. Cut six anchovies, one sour pickle, and some cooked shrimps julienne style (in fine strips), and add them to the sauce; then add four tablespoons rich cream
Cook this with the app: pantry check, scaling, and the assistant.