Supreme of Shrimps in Spinach Mousse a la Bayes

Ingredients

• one cup spinach
• three tablespoons cream sauce
• one egg
• pepper to taste
• salt to taste

Method

1. 1

   Prepare spinach, mix with cream sauce, egg, pepper, and salt.

2. 2

   Fill a buttered mould and cook in hot water for 25-30 minutes.

3. 3

   Serve with a shrimp filling.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 172. The excerpt below is the record exactly as published.

salt to taste. Add to the sauce one pound shrimps that have been cooked, peeled, and cut in small pieces. When ready, have the petits, very hot, filled with the creamed shrimps; put one unpeeled shrimp hanging down from the side of each; put the cover on the top; garnish around the platter with unpeeled shrimps and a shrimp between each. Serve for luncheon and dinner. Fried Shrimp Cutlets a la Meuniere Cotelettes de Crevettes frites, a la Meuniere To one cup of the shrimps that have been well shredded add three tablespoons of very heavy cream sauce that is hot, one teaspoon onion juice, a few drops of Worcestershire sauce, pepper and salt. Put on a platter; form in the shape of a cutlet; let stand until cold; when cold, dip in egg and bread crumbs and fry in very hot fat. Arrange on a paper doily or napkin. If half dozen, serve three one way and three the opposite way, one resting on top of the other. Put a paper frill in each; garnish with parsley and cooked, unpeeled shrimps all around. Serve with a meuniere sauce in a sauceboat. Fish entree for luncheon or dinner. Shrimp Croquettes ( Croquettes de Crevettes ) a la Supreme Make the same mixture as for the cutlets; put tablespoonfuls on a platter; let stand until cold; then form in the shape of a croquette — thick in the centre, pointed at ends; roll in egg then in fresh bread crumbs and fry in very hot fat. Leave in oven for two or three minutes after they are fried, as, otherwise, they may not be hot quite through. Arrange on a paper napkin; garnish with parsley and cooked, unpeeled shrimps all around. Serve with supreme sauce in a sauceboat at the side. Shrimps in Potato Baskets a la Poulette Crevettes en Corbeilles de Pomme, a la Poulette Wash one and a half pounds shrimps; put in hot water with some salt; boil for twelve minutes; leave in the juice until cold; peel — leaving a few unpeeled for decoration; cut the largest ones in halves across. Put in a saucepan; put one and a half cups milk on the stove to boil; put one tablespoon butter in a saucepan; add two tablespoons flour; add the hot milk; beat until creamy; add the shrimps, then the yolks of two eggs mixed with half cup cream. Shake the pan until thickened; add juice of a lemon, pepper and salt. Serve in Victoria potato baskets. See recipe. Garnish with parsley and cooked, unpeeled shrimps. Supreme of Shrimps in Spinach Mousse a la Bayes Supreme de Crevettes en Mousse d’ Epinards, a la Bayes Butter and decorate a ring mould with white of egg and Spanish pepper; fill with the spinach mousse. Wash and clean spinach free from sand; put in boiling water with some salt and a little baking soda, until it boils. Skim it up in a colander. Squeeze all the water off. Let go through the machine three times. To one cup spinach three tablespoons cream sauce, one egg

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