Shrimps a la Poulette

Ingredients

• one and a half pounds shrimps
• one and a half cups milk
• one tablespoon butter
• two tablespoons flour
• yolks of two eggs
• a half cup of cream
• juice of a lemon
• pepper
• salt

Method

1. 1

   Wash shrimps, boil in hot water with salt for twelve minutes, then peel.

2. 2

   In a saucepan, add milk and bring to a boil.

3. 3

   In another saucepan, melt butter, add flour, then hot milk, and beat until creamy.

4. 4

   Add shrimps, yolks of eggs mixed with cream, and more cream if available.

5. 5

   Cook until eggs are set, then add lemon juice, pepper, and salt.

6. 6

   Serve as a fish entree.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 167. The excerpt below is the record exactly as published.

one and a half pounds shrimps; put in hot water with some salt; boil for twelve minutes and leave in the juice until cold; peel — leaving a few unpeeled for decoration; cut the large ones in halves, across; put in a saucepan. Add one and a half cups milk, let come to boil; put one tablespoon butter in a saucepan; add two tablespoons flour; add the hot milk; beat until creamy; add the shrimps, then yolks of two eggs mixed with a half cup of cream, and more cream if at hand before serving. Shake pan until egg is cooked; add juice of a lemon, pepper and salt. This can be served inside a noodle border, decoration of bread rings, a border of spinach, or half moons of pastry. Serve as a fish entree for luncheon or dinner. Garnish with parsley. Shrimps in Mousse of Spinach a la Joel Crevettes en Mousse d’Epinards, a la Joel This dish is made in the same way as Shrimps a la Poulette ex. cept that it is served inside a mousse of spinach and garnished with THE SWEDISH, FRENCH, unpeeled shrimps all around the mousse, f ish entree for dinner, luncheon, or supper. Mousse of Shrimps ( Mousse de Crevettes ) a la Baltimorienne To two cups of cooked ground shrimps take six tablespoons cream sauce, three tablespoons sherry, two eggs, cayenne pepper, and salt

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