Shrimps a la Whitebait

Ingredients

• a pound of fresh shrimps
• flour
• salt
• paprika
• a slice of lemon
• the thinnest of brown bread sandwiches

Method

1. 1

   Shell a pound of fresh shrimps, roll them in flour and fry a few at a time in deep fat till they are crisp.

2. 2

   Sprinkle a cloth plentifully with salt and paprika, turn the shrimps in and toss them about; then pile upon a hot platter, garnish with lemon and serve with the thinnest of brown bread sandwiches.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 20. The excerpt below is the record exactly as published.

SHRIMPS A LA WHITEBAIT Shell a pound of fresh shrimps, roll them in flour and fry a few at a time (in a frying basket), in deep fat till they are crisp. Sprinkle a cloth plentifully with salt and paprika, turn the shrimps in and toss them about; then pile upon a hot platter, garnish with lemon and serve with the thin- nest of brown bread sandwiches. Fish and Meat Sauces and Salad Dressings 112. AGRA DOLCE— ITALIAN Mix together two tablespoons of brown sugar, two of grated chocolate, one each of candied orange and lemon peel, shredded fine, a fourth cup of blanched almonds, chopped, half a cup of cleaned currants and a cup of cider vinegar, or sour wine. Let stand for an hour or two, then scald. Pour over cold mutton, veal or tongue and simmer for a few minutes. 113. BACON SAUCE— ENGLISH Fry a fourth of a pound of bacon, cut in dice, slightly ; add a small onion, chopped fine, and a dessert spoon of flour, and fry slowly until light brown. Season with pepper and two tablespoons of vinegar, and add a small cup of water. Stir until it boils and thickens a little, then pour over boiled new potatoes and serve with roast veal or chicken. 114. CHAUDFROID— FRENCH Make a white roux of two tablespoons of butter and flour (No. 137) ; stir in gradually a pint of strong chicken stock and simmer for five minutes, then add a heaping tablespoon of gelatine, soaked in a little cold stock, and stir until dis- solved. Season with salt and cayenne, strain, and when cold, beat in three tablespoons of thick cream. 115. CHERRY SAUCE A LA CAVENDISH Stone a pound of red cherries and pound in a mortar ; boil for fifteen minutes with a slice of lemon

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