Cream Shrimps
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Cream Shrimps.
One-half a pint of fresh shrimps picked fine - the canned shrimps are also good - one-half teacup of butter, one-half teacup of cream, one-half teacup of dried bread crumbs, one small teaspoonful of dried mustard, salt well, and use freely of white pepper and a little paprika, then the yolks of two eggs. Mix the mustard with a little of the cream. Heat the butter and cream together in a chafing dish, add very gradually the beaten yolks of the eggs, then the bread crumbs and seasoning, then the shrimps. Cook two minutes; serve at once on toasted wafers. This is a fine after-theatre luncheon.
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Cream Shrimps.
One-half a pint of fresh shrimps picked fine - the canned shrimps are also good - one-half teacup of butter, one-half teacup of cream, one-half teacup of dried bread crumbs, one small teaspoonful of dried mustard, salt well, and use freely of white pepper and a little paprika, then the yolks of two eggs. Mix the mustard with a little of the cream. Heat the butter and cream together in a chafing dish, add very gradually the beaten yolks of the eggs, then the bread crumbs and seasoning, then the shrimps. Cook two minutes; serve at once on toasted wafers. This is a fine after-theatre luncheon.
