Shrimps à la Bechamel
From Chafing dish possibilities, 1898
Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 12. The excerpt below is the record exactly as published.
Shrimps a la Bechamel Cook three tablespoons butter with one-half tablespoon finely chopped onion, five minutes, add three tablespoons flour, and pour on grad- 66 Some Other Shell-Fish ually three-fourths cup each highly seasoned chicken stock and milk. Add one and one-half cups shrimps, broken in pieces, and when thor- oughly heated the yolks of two eggs, slightly beaten. Cook two tablespoons butter with one-half shallot, finely chopped, five minutes. Cream two tablespoons butter, add four tablespoons flour and the yolks of three hard-boiled eggs rubbed to a paste. Add to melted butter, and when well mixed pour on gradually two cups milk. Add one can shrimps, broken in pieces, one-half teaspoon salt, one-fourth teaspoon mustard, and one-eighth teaspoon pepper. Serve with puff paste points or Graham toast. Fry one small onion in three tablespoons butter, until yellow; add three tablespoons flour and stir until mixture is smooth. Pour on gradually one and one-half cups stewed and strained tomatoes, and add one can shrimps, rinsed, drained, cleaned, and broken in pieces. Season with one-half teaspoon salt and one- eighth teaspoon paprika. Serve as soon as shrimps are heated. Devilled Shrimps Tomato Sauce, X~ 67 FISH RECHAUFFES 69 This dish of meat is too good for a,7iy but anglers or very honest men Walton 70 VIII FISH RECHAUFFES Creamed Salmon MELT two tablespoons butter, add two table- spoons flour mixed with one-half teaspoon salt, and a few grains cayenne. Pour on gradually three-fourths cup milk
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