Shrimp Vol-au-vents

Ingredients

• a quart of shrimps
• two ounces of fresh butter
• a dessertspoonful of Vienna flour
• a gill of milk
• a tablespoonful of thick cream
• a little pepper
• a trifle of salt

Method

1. 1

   Stew shrimps with butter and flour, add milk and cream, and fill vol-au-vent cases kept hot in the oven.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 81. The excerpt below is the record exactly as published.

Shrimp Vol-au-vents ; Petits Vol-au-veuts de Crevettes {French Recipe). — Take a quart of shrimps, pick them from their shells, and put them in a stewpan with two ounces of fresh butter and a dessertspoonful of Vienna flour. Then stew them, and constantly shake them ; but care must be taken not to allow the butter and flour to get brown. Next add, drop by drop, a gill of milk, and after a tablespoonful of butter in little bits ; add a little pepper, and a trifle of salt. Then keep tossing the shrimps, and put at the same time a tablespoonful of thick cream

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