Shrimps with Anchovy a la Charlotte

Ingredients

• one cup of cream
• three tablespoons dissolved Cox’s gelatine
• one cup cooked chopped shrimps
• two tablespoons dissolved Cox’s gelatine
• one tablespoon sherry
• one teaspoon anchovy paste
• a half cup whipped cream

Method

1. 1

   Glaze moulds with clear tomato aspic; line with cream.

2. 2

   Mix shrimps with gelatine, sherry, anchovy paste, and whipped cream.

3. 3

   Fill moulds with shrimp mixture, cover with remaining cream, and leave on ice until cold.

4. 4

   Turn out on buttered bread and garnish with shrimps.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 22. The excerpt below is the record exactly as published.

Shrimps with Anchovy a la Charlotte Crevettes aux Anchois a la Charlotte Glaze charlotte moulds or any kind of plain individual moulds with clear tomato aspic; decorate with a branch or a rose of truffle, or any design desired; glaze again; then line the mould with the cream. To one cup of cream add three tablespoons dissolved Cox’s gelatine. Have ready one cup cooked chopped shrimps; add two tablespoons dissolved Cox’s gelatine, one table¬ spoon sherry, one teaspoon anchovy paste, and a half cup whipped cream. Put a small teaspoon of the shrimp mixture in each mould; cover with the rest of the cream that is left; leave on the ice until cold; when cold, turn out on buttered pieces of bread the size of the mould. Garnish with shrimps all around. Serve on a paper doily with parsley in the centre as an appetizer for luncheon or dinner. Shrimps in Tomato Aspic a 1’ Aurorian Crevettes en Aspic de Tomate, a l’Aurore Make a clear rich color of tomato aspic; put in a ring mould of a size according to the number of people to be served. If time per¬ mits, this mould can be decorated with daisies from hard-boiled white of egg and branch of truffles or any design desired. Fill the mould with the aspic; leave in the icebox until ready to serve; dip in lukewarm water; turn out on a paper doily. Have ready one to two pounds shrimps that have been cooked [see recipe: How to Cook Shrimps]. When cold, remove the skin, leaving some of the nicest for the decoration; then cut the shrimps in very thin slices, beginning from the thick part and going toward the tail. When ready, mix with some aurorian sauce highly flavored with lemon juice, cayenne pepper, and salt; fill the centre of the ring; put some more of the aurorian sauce on the top; sprinkle with fine- chopped parsley. Garnish all around with three angles of well- buttered toast with a shrimp in between each. Serve on a paper doily as an appetizer for luncheon or dinner. Shrimps (Creveftes) a la Biscuit One pound shrimps, two even teaspoons anchovy paste, two table¬ spoons dissolved Cox’s gelatine, four tablespoons whipped cream. Copyright, 1918, by Mrs. Ericsson Hammond THE SWEDISH, FRENCH, AMERICAN COOK BOOK 17 How to Make It. Cut round pieces of bread with a little hole in the centre — two pieces for each portion. Cook the shrimps [see recipe: How to Cook Shrimps]. When cold, peel; let part of them go through the machine about twice; add anchovy paste, gelatine, then whipped cream. Put a tablespoon of the mixture on slice of bread; put the other slice of bread on top; make nice and smooth all around, each piece exactly like the other; they should be about one and one-half inches in height. Put on a broiler, chaud-froid with a white chaud-froid sauce; garnish all around with some of the sauce that has been colored with some anchovy paste, and in the centre put a shrimp that has been peeled a little at the end, hanging down on one side of the biscuit. Place on a paper doily. Garnish with lemon and parsley. Serve as an appetizer. Shrimps with Tomato a la Ericsson Hammond Crevettes aux Tomates a la Ericsson Hammond One pound shrimps, three tablespoons dissolved Cox’s gelatine, cayenne pepper, salt, four tablespoons whipped cream. How to Make It. Cook the shrimps [see recipe: How to Cook Shrimps]. Leave until cold; peel the shrimps, leaving a few un¬ peeled for decoration; put the peeled ones through the machine twice. To one cup shrimps add anchovy paste, gelatine, pepper, salt, and, last, whipped cream. When the mixture commences to stiffen, roll in small balls; put on a broiler; glaze with a tomato chaud-froid sauce, then with aspic; put a clove in one side of the tomato and a little green leaf in the other to make it look exactly like a tomato. Garnish with parsley in the centre, with lemon and unpeeled shrimps all around. Serve on a folded napkin or paper doily as an appetizer for luncheon or dinner. Shrimp Canape ( Canape de Crevettes ) a la Sicilienne Two tablespoons butter, six pieces bread, one pound shrimps, three tablespoons dissolved Cox’s gelatine, two tablespoons whipped cream, one lemon, yolks of two eggs, one half cup milk, one teaspoon anchovy paste. How to Make It. Cook the shrimps in water, sherry, pepper, salt, and lemon juice for ten minutes; let stand until cold. Butter the bread; put milk in a saucepan; add anchovy paste; mix the yolks of the eggs with the milk; add butter, pepper, and salt; cook carefully, so as not to let it curl; put on the ice; add gelatine and lemon juice; stir until it begins to get cold. Add one cup chopped shrimps, add the whipped cream carefully. Put one tablespoon of the mixture on each piece of bread; decorate with a thin slice of hard-boiled egg on the top and the unpeeled shrimps all around. Garnish with parsley and lemon. Shrimps with Anchovy ( Crevettes aux Anchois ) a la Waldorf Glaze waldorf moulds with aspic; decorate with a branch of truffle; glaze again; line with cream. To one cup cream add three tablespoons dissolved Cox’s gelatine. Have ready one cup cooked chopped shrimps; add two tablespoons dissolved Cox’s gelatine, one tablespoon sherry

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