Prawn or Shrimp Pâté

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Pâté base
Topping
Instructions (10)
  1. Reserve the heads and shells of the prawns or shrimps.
  2. Pound the heads and shells in a mortar with the anchovies.
  3. Rub the pounded mixture through a hair-sieve.
  4. Put the sieved produce into a stewpan with the picked shrimps and clarified butter.
  5. Season with grated nutmeg, Cayenne pepper, and salt.
  6. Simmer the whole together over a slow fire for about ten minutes.
  7. Toss the shrimps in the seasoning occasionally until they become nearly cold.
  8. Put the pâté into pots.
  9. Pour a little clarified butter over the surface.
  10. Set aside in a cool place for use.
Original Text
PrcK one pound of fresh-boiled prawns or shrimps, and reserve the heads and shells; pound them in a mortar with four anchovies (pre-viously washed and wiped dry for that purpose,) and then rub the whole through a hair-sieve, and put the produce, with the picked shrimps into a stewpan with six ounces' of clarified fresh butter; season with some grated nutmeg, Cayenne pepper, and a little salt; simmer the whole together over a slow fire for about ten minutes, then toss the shrimps in the seasoning occasionally, until they be-come nearly cold; they must then be put into pots, with a little clarified butter poured over the surface, and set aside in a cool place, for use.
Notes
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