Shrimp Soup, Family Style

Ingredients

• one quart of fish broth
• one pound of picked shrimps
• one pint of boiling cream
• one-half cup of broken saltine crackers
• two ounces of sweet butter

Method

1. 1

   Add shrimps to fish broth and bring to a boil.

2. 2

   Add boiling cream, season with salt, pepper, and parsley, then add crackers and butter.

3. 3

   Serve when butter is melted.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 217. The excerpt below is the record exactly as published.

Shrimp soup, family style Salted Brazil nuts. Radishes Fillet of turbot, Bagration Roast leg of lamb, puree of chestnuts Boiled Parisian potatoes Fresh asparagus, Hollandaise Fancy ice cream American gugelhoff Coffee Lamb chops, Beau-sejour. Make a risotto, and put in small buttered timbale moulds. Use one timbale to garnish each two broiled lamb chops. Pour some tomato sauce over the chops. French sponge cake (Genoise legere). Put six eggs and four yolks into a basin with half a pound of sugar, and whip over a slow fire for about fifteen minutes, but do not let it become too hot. Then take off the fire, and con- tinue beating until cold. Then mix in lightly half a pound of sifted flour, a quarter of a pound of melted butter, and some vanilla flavoring. Put in but- tered moulds, and bake in a rather cool oven for over half an hour. When cold glace with white frosting, and decorate the top with candied fruit. Shrimp soup, family style. Add to one quart of fish broth one pound of picked shrimps, and bring to a boil. Then add one pint of boiling cream, season with salt and pepper and chopped parsley, add one-half cup of broken saltine crackers, and two ounces of sweet butter

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