Shrimps with Curried Rice

Ingredients

• three tablespoons butter
• one-half tablespoon finely chopped onion
• one and one-half tablespoons cornstarch
• two teaspoons curry powder
• one teaspoon salt
• one-eighth teaspoon paprika
• two cups milk
• one and one-half cups shrimps
• one cup warm, boiled rice

Method

1. 1

   Cook butter with onion until yellow.

2. 2

   Add cornstarch mixed with curry powder, salt, and paprika.

3. 3

   Gradually pour in milk, then add shrimps and rice.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 11. The excerpt below is the record exactly as published.

one-eighth teaspoon paprika, and one and one-half cups milk. Reheat one and one- half cups lobster meat cut in dice in the sauce. Just before serving add two tablespoons sherry wine. 59 SOME OTHER SHELL-FISH 61 Variety 's the very spice of life That gives it all its flavor Cow PER 62 VII SOME OTHER SHELL-FISH Clams & la Newburg Clean one pint clams, remove soft parts, and finely chop hard parts. Melt three tablespoons butter, add chopped clams, one-half teaspoon salt, a few grains cayenne, and three tablespoons sherry wine. Cook eight minutes ; add soft part of clams and one-half cup thin cream. Cook two minutes, then add yolks of three eggs, slightly beaten, diluted with some of the hot sauce. Creamed Crabs Remove the meat from one dozen hard- shelled crabs. Cook four tablespoons butter with one-half shallot, finely chopped, until yel- low; add four tablespoons flour, and pour on gradually two cups cream. Add crab meat, one-half teaspoon salt, one-fourth teaspoon pa- prika, a slight grating nutmeg, and two table- spoons sherry wine. 63 Chafing Dish Possibilities Devilled Crabs Melt two tablespoons butter, add two table- spoons flour, and pour on gradually one and one-fourth cups chicken stock. As soon as mixture thickens, add one cup crab meat, one- fourth cup finely chopped mushrooms, one-half teaspoon salt, one-fourth teaspoon paprika, two tablespoons sherry wine, yolks of two eggs, and one teaspoon finely chopped parsley. Serve with saltines. Crabs k la Richmond Cook one cup crab meat in one teaspoon butter and two tablespoons sherry wine, two minutes. Melt two tablespoons butter, add two tablespoons flour, and pour on gradually one- third cup milk and one-third cup clam broth. Add crab meat and the soft part of eighteen clams to sauce. When thoroughly heated, sea- son with salt and paprika. Just before serving add one tablespoon brandy and the yolk of one egg, slightly beaten. Stewed Scallops Clean and cut in halves one pint scallops. Cook in chafing dish until liquor flows freely. Avoid cooking too long, for by so doing scal- lops become tough. Strain liquor, add two 64 Some Other Shell-Fish cups milk, and, as soon as heated, scallops. Season with two tablespoons butter, salt and pepper. Serve with small crackers. Devilled Scallops Clean one pint scallops, heat to boiling point, drain, and reserve liquor. Melt three table- spoons butter, add two tablespoons flour, mixed with one-half teaspoon salt, one-fourth teaspoon mustard, and a few grains cayenne. Pour on gradually the reserved liquor. When sauce begins to thicken, add the scallops. Serve with brown bread sandwiches. Fried Scallops Cook one pint selected scallops in blazer, until liquor flows freely from them. Drain, and dry on a towel. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs, and fry in a small quantity of hot fat, being careful to do but few at a time. Serve with mayonnaise dressing or sauce Tartare. Shrimps with Curried Rice Cook three tablespoons butter with one-half tablespoon finely chopped onion, until yellow; then add one and one-half tablespoons corn- starch mixed with two teaspoons curry powder, 65 Chafing Dish Possibilities one teaspoon salt, and one-eighth teaspoon pa- prika. Pour on gradually two cups milk, then add one and one-half cups shrimps, broken in pieces, and one cup warm, boiled rice

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