Shrimps in Mayonaise

Ingredients

• 5 hard-boiled yolks
• 3 raw
• 1/2 cup olive oil
• 1 table spoon sugar
• 2 teaspoons salt
• 1 of pepper
• 1 teaspoon made mustard
• Juice of 2 or 3 lemons
• A small cup vinegar
• Whipped whites of 3 eggs

Method

1. 1

   Rub yolks to a paste, add oil, sugar, mustard, salt, pepper, lemon juice, and vinegar gradually.

2. 2

   Mix with shredded lettuce and shrimps, then add whipped egg whites.

3. 3

   Serve in glass dishes garnished with boiled whites and radishes.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 132. The excerpt below is the record exactly as published.

Shrimps in Mayonaise. French Rolls and Butter Bread, Swiss Cheese. "Maids of Honor" Tartlets. Strawberries and Cream. Cake. Coffee. Wine, extra. Cigars, extra. Of course there was no menu card; a long table was set suitable^ for farewell speech-making and those things were set on it ; and, the waiters out of pure good will went out in the twilight and despoiled somebody's garden of large bunches of lilac and snowballs for decoration. Cost of material : 3 cans crab @ 33^ $i 00 3 cans shrimps @ 30 90 6 small cans sardmes @ 20 i 20 6 heads lettuce 15 I pint salad oil ^ ^ 50 6 Imons for dressin g and garnish 15 ^ a coW corned tongue ^ 15 I bunch red radishes for garnish 5 9 eggs for salad dressing 15 6 quarts strawberries @ 15 90 1 quart cream 25 24 tartlets 25 Rolls, bread, butter ^ 26 Cheese, pickles, condiments 25 2 pounds of cake 25 20 cups coffee (^ H) Java) 18 2 pounds sugar 16 $675 501— A Dish cf Devilled Crabs. Opened the 3 cans. They proved to De solid packed and good, only a little too salty. It is the common way, to mix fine bread crumbs with the crab meat, but there being rather more than enough of this, the only addition made was a cupful of rich butter sauce made with melted butter, to avoid adding the salt dregs, and some pepper. Buttered the insides of the shells; filled 20 of them, rounded up, and on top pressed some very fine minced bread crumbs; baked to a toast-brown in the oven and basted with a table-spoonful of melted butter. Ready an hour before supper time. To serve : Covered each one of three large platters with four of the handsom- est lettuce leaves, the curled green edges commg around the edges of the dishes, and arranged the crabs in star form upon them with quartered lemons between the points. 502— Sardines With Brown Bread and Butter; or, en Canape. Shook out three boxes of sardines on to a dish, took up the unbroken sardines with forks and laid on paper to drain. Chopped a green pickle extremely fine and a hard boiled eg^q and mixed them together. Cut long, tliin slices of graham bread about width of two fingers, but- tered them, sprinkled the minced gar- nish down the middle of each with a tea-spoon, and laid a sardine upon it. Arranged these diagonally on two small platters with radishes scraped in stripes laid between. The other three boxes of sardines were opened and served in the boxes as they were, for those who might prefer them, on platters having a border ol shred lettuce. 503— Cold Corned Tongue. Red tongue sliced slantwise, extremely thin, enough for two small platters. Minced green radish tops in little heaps around the edges for ornament, and a thin, round slice of lemon in the middle. 504— Shrimps in Mayonaise. This is only^ another term for shrimp salad and it is not necessary that the mayonaise dressing (No. 151) be used every time. Took 5 hard-boiled yolks and 3 raw. y^ cup olive oil. 1 table spoon sugar. 2 teaspoons salt and i of pepper. I teaspoon made mustard. Juice of 2 or 3 lemons. A small cup vinegar. Whipped whites of 3 eggs

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