Shrimps with Mushrooms a la Parisienne

Ingredients

• one pound shrimps
• one pound mushrooms
• one cup of milk
• one cup of water
• half cup of sherry
• one tablespoon of butter
• one tablespoon of flour
• yolks of three eggs
• pepper
• salt

Method

1. 1

   Cook shrimps and mushrooms separately.

2. 2

   Combine with milk, mushroom juice, and a roux made from butter and flour.

3. 3

   Add yolks, sherry, pepper, and salt, shaking until thickened.

4. 4

   Garnish and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 171. The excerpt below is the record exactly as published.

e a tablespoon of butter; add a little bit of the butter while shaking the pan, and some more sherry to taste. Serve on a platter; garnish with cooked, unpeeled shrimps all around and some half moons of pastry. Delicious dish for luncheon, dinner, or supper. Shrimps with Mushrooms, a la Parisienne Crevettes aux Champignons, a la Parisienne Take one pound shrimps and one pound mushrooms. Cook and cut the shrimps [see recipe: Shrimps a la Newbourg]; put them on the stove with a cup of milk to simmer. In the meantime, peel some mushrooms; if large, cut in four pieces; if medium, cut in halves, and leave some of the largest mushrooms whole for decoration; cook for fifteen minutes in a cup of water and half cup of sherry, pepper and salt; then put a tablespoon of butter in a saucepan; add tablespoon flour; stir until well dissolved; add one cup of the mushroom juice and the milk from the shrimps; stir until nice and smooth; add shrimps, mushrooms, and the yolks of three eggs

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