Shrimp Sauce (Sauce aux Crevettes)

Ingredients

• 2 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 lined saucepan, and mix in the flour smoothly with a wooden spoon.

2. 2

   Cook for a minute or two over the fire without browning, then draw the pan to the side and pour in the stock or milk.

3. 3

   Return to the fire, and stir constantly until boiling.

4. 4

   Break the shrimps into small pieces with a fork, and add them with white pepper and salt to taste.

5. 5

   Add the lemon juice just before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 296. The excerpt below is the record exactly as published.

Shrimp Sauce (Sauce aux Crevettes) oz. butter. § oz. flour. | pt. fish stock. 1 gill picked shrimps. A squeeze of lemon juice. White pepper, salt. Melt the butter in a small lined saucepan, and mix in the flour smoothly with a wooden spoon. Cook for a minute or two over the fire without browning, then draw the pan to the side and pour in the stock or milk. Return to the fire, and stir constantly until boiling. Break the shrimps into small pieces with a fork, and add them with white pepper and salt to taste. Add the lemon juice just before serving. Note. — A better sauce can be made by adding a little shrimp butter (Recipe 771) and 1 or 2 table- spoonfuls of cream. A plainer sauce may be made by simply adding a little bottled shrimp essence to a white fish sauce. 701. Sauce Piquante \ pt. brown sauce. | gill vinegar. 1 tea-sp. chopped shallot 1 table-sp. chopped capers. 1 table-sp. chopped gherkin. 1 dessert-sp. chopped parsley. Put the vinegar, shallot, capers, and gherkin into a saucepan, and simmer over the fire until the shallot is cooked and the vinegar is reduced to hah the quantity. Pour in the brown sauce, and bring to the boil. Add more seasoning if necessary, and the parsley just before serving. Serve with boiled mutton, veal, calf’s head, or any meat that is wanting in taste. 705. Tomato Sauce § oz. butter.

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