Shrimp Toast a la Bonnefemme
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 20. The excerpt below is the record exactly as published.
SHRIMP TOAST A LA BONNEFEMME Place in a double boiler the beaten yolks of two eggs, a teaspoon of anchovy sauce, and a tablespoon of cream. Stir for a moment and when it begins to thicken dip in the mix- ture six rounds of buttered toast. Pile each with shelled shrimps
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