Shrimp Toast

Ingredients

• some slices of crumb of bread
• some trimmed shrimp's tails
• a little chopped parsley

Method

1. 1

   Fry bread crumbs in butter, cut into rounds.

2. 2

   Mask with shrimp butter, top with shrimp tails, and sprinkle with parsley.

3. 3

   Arrange on a dish and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 65. The excerpt below is the record exactly as published.

a little chopped parsley over them and cover with another laytsr of aspic jelly. Proceed in this manner, putting alternate layers of sole and aspic until the mould is full, then pack it in pounded ice. Turn the aspic out of the mould onto a dish, stick some slices of hard-boiled eggs on it with ravigote butter, and serve. Anchovy Toast. Thoroughly cleanse and fillet the number of anchovies to be used, chop them small, or crush them with a silver knife. Put this into a small stewpan with some salad oil, warm slightly, and set it 'on one side. Cut some slices of bread, nearly half an inch thick, and trim to an even oblong shape; toast them on both sides on a grid- iron, basting with a brush dipped in oil. Spread the anchovy over, and sprinkle on all a little chopped parsley. Push the gridiron with the dressed slices on it into a sharp oven for a few minutes, and serve hot. Boned (Galantine of) Eel. Clean a large eel and remove the backbone; make a mince of the thin rind of a lemon, one tablespoonful each of parsley and sweet herbs, and a little ground mace, cayenne and salt; spread this over the inside of the eel and roll it up, commencing with the head. Tie the fish up in a cloth and boil in equal parts of water and vinegar until it is quite tender. Let the stock a^d the fish get quite cold, Uke out the fish, and serve. Egg and Anchovy Toast. Remove the shell from four cold hard boiled eggs and chop them; put a sauce- pan over the fire with one ounce of butter, one teaspoonful of cornmeal blended smooth in a little milk, one teaspoonful each of anchovy sauce and vinegar, a season- ing of pepper and salt, and one pint of milk; stir over the fire until boiling, and then put in the chopped eggs, stirring them well in. Toast three rounds of bread, butter, and spread the mixture over, and serve hot. 140 SIDE DISHES. Lobster Toast. « Pick all the meat from the shell of a large lobster and chop it fine ; work two or three tablespoonfuls of cream into one ounce of butter, then mix with it the chopped lobster, adding a boned, washed and chopped anchovy, and salt and pepper to taste. Work all together with the blade of a knife, then mix in lightlj two or three tablespoonfuls of washed and chopped watercress. Cut some slices of bread about one-fourth inch in thickness, trim off all the crusts and toast them; cut them into squares, butter over and spread some of the lobster mixture on each piece. Strew finely grated breadcrumbs over, and place them in a brisk oven for a few minutes. Spread a folded napkin, or an ornamental dish-paper over a hot dish, arrange the pieces of toast nicely on it, garnish with a border of well-washed watercress, and serve. Salmon Toast. Cut as many slices of bread as are required, trim off the crusts, and toast them to a delicate brown ; butter them, and lay on each slice a very thin piece of smoked salmon ; sprinkle over with pepper, cover with a sheet of buttered paper, and place them in a brisk oven for a few minutes. When very hot, arrange the pieces of toast on a hot dish, on which has been spread a folded napkin, garnish with parsley, and serve. Sardine Toast. Scrape the skin off some sardines, split them in halves, lengthwise and remove the bones. Lay the sardines on a plate, pour some of their oil over them, cover with another plate and place them in a moderate oven until heated all through. Cut the required number of slices about three- fourths of an inch thick off a stale square loaf, toast them to a delicate brown on both sides and butter them. Cut the toast into fingers and lay a sardine on each ; dust them over lightly with salt and a very small quantity of cayenne pepper, and squeeze some lemon juice over them. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the fingers of toast neatly on it, garnish with a border of nicely picked and washed watercress, and serve. The above makes a very tasty breakfast dish and is very quickly prepared. Sardines and Anchovy Toast. Clean well three anchovies, put them into a mortar with one teaspoonful of an- chovy paste, one ounce of butter and a seasoning of cayenne pepper and gyrated nut- meg and pound them to a smooth paste, then pass it through a fine hair sieve. Tout SIDE DISHES. 141 me thin slices of bread and cut them into pieces about the breadth and length of a •dine. Wash some sardines in hot water, wipe them dry, divide into fillets by litting them down the back and take the bone out. Spread the pounded anchovy the toast and lay a filleted sardine on top of each piece. Pile the pieces of toast a dish in couples, crossing one another like lattice work and garnish the dish with opped hard-boiled eggs. Shrimp Toast. Fry some slices of crumb of bread in butter, then cut them into rounds with a un two-inch cutter. When cold, mask the fried rounds with shrimp butter, arrange star of trimmed shrimp's tails o

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