Shrimps on the Skewer a la Chaud-froid
From The Swedish, French, American cook book, 1918
Serves 1
Can be served as a cold dish.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 175. The excerpt below is the record exactly as published.
Shrimps on the Skewer a la Chaud-froid Crevettes sur la Brochette, a la Chaud-froid Remove meat from the shrimps that are cooked, and put on a polished silver skewer, leaving a little space in between each; chaud- froid with the mayonnaise chaud-froid; sprinkle every other one with truffles and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.