Shrimps a la Bordelaise

Ingredients

• two tablespoonfuls of butter
• one tablespoonful of flour
• one cup of stock
• two tablespoonfuls of finely chopped raw ham
• a slice of onion
• one tablespoonful of chopped parsley
• a teaspoonful of tomato or mushroom catsup

Method

1. 1

   Brown butter and flour in a saucepan, stir in stock, add ham, onion, and parsley.

2. 2

   Simmer for 10-15 minutes, strain, add shrimps, simmer briefly, season with catsup, salt, and pepper, and serve in timbale cases.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 3. The excerpt below is the record exactly as published.

ge tablespoonfuls of flour and mix well together while it thickens. Put in the liquor of the oysters which has been scalded and skimmed. Then add milk (boiling) enough to make it as thick as cream. Take from the fire and stir in the yolks of four eggs beaten well with the juice of a lime and a tablespoonful of water. Cover each oyster thickly with some of the mixture and allow it to cool. Then roll twice in beaten egg and bread crumbs. Fry to a light brown in butter and serve very hot. Toasted Angels Sprinkle cayenne and a few drops of lime juice over as many large oysters as are required, then wrap each oyster in a thin strip of bacon 21 JOE TILDEN'S RECIPES FOR EPICURES or fat salt pork. Fasten with a wooden tooth- pick and broil until the bacon is crisp. Serve very hot on squares of buttered toast. Oyster Pates Rub together one ounce of butter and one teaspoonful of flour. Melt this in a saucepan and add salt, mace and cayenne. Stir gently a few minutes, until smooth. Then add slowly four tablespoonfuls of cream. Strain two dozen oysters and add the liquor very slowly, stirring all the time. When it boils up, put in the oysters, cook three minutes and fill the pate" shells. Serve very hot. Scalloped Clams Wash clean one hundred clams. Use soft part whole and the tough part chopped fine. Put a layer on the bottom of a buttered baking 22 _ FISH _ dish. Season with salt, pepper, cayenne and a little mace and sprinkle over plenty of stale bread crumbs and a quantity of bits of butter. Repeat the layers until the dish is full. Put plenty of butter on top and pour in a cup of the water from the clams. Bake in a moderate oven one hour, and when half done pour in a tumbler of sherry. Shrimp or Oyster Curry Melt four ounces of butter and fry in it four young onions and a clove of garlic chopped. Add the juice of two limes. Stir into this one teaspoonful of corn starch, two tablespoonfuls of curry powder and half a cup of cream with salt, pepper and cayenne. Stir this rapidly over the fire until very thick. Thin with milk until it is the proper consistency, then add a large cup of picked shrimps, and as many oysters. Cook two minutes after it boils. 23 JOE TILDEN'S RECIPES FOR EPICURES Shrimps a la Bordelaise Place two tablespoonfuls of butter and one of flour in a saucepan and brown over the fire. Stir into this one cup of stock, and add two tablespoonfuls of finely . chopped raw ham, a slice of onion, one tablespoonful of chopped parsley. Simmer for ten or fifteen minutes. Strain the same and add to it a cup of shrimps. Simmer again for a few moments and add a teaspoonful of tomato or mushroom catsup

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