Shrimp Sauce

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Optional addition
Instructions (6)
  1. Shell quickly one pint of shrimps.
  2. Mix the shelled shrimps with half a pint of melted butter.
  3. Add to the butter a few drops of essence of anchovies and a little mace and cayenne.
  4. As soon as the shrimps are heated through, dish, and serve the sauce.
  5. The sauce ought not to boil after the shrimps are put in.
  6. Many persons add a few spoonsful of rich cream to all shell-fish sauces.
Original Text
SHRIMP SAUCE. The fish for this sauce should be very fresh. Shell quickly one pint of shrimps and mix them with half a pint of melted butter, to which a few drops of essence of anchovies and a little mace and cayenne have been added. As soon as the shrimps are heated through, dish, and serve the sauce, which ought not to boil after they are put in. Many persons add a few spoonsful of rich cream to all shell-fish sauces. Shrimps, 1 pint; melted butter, 1/2 pint; essence of anchovies, 1 teaspoonful; mace, 1/4 teaspoonful; cayenne, very little.
Notes
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