Purée of Shrimps

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (4)
  1. Pound a quarter of a pound of picked shrimps with four boned anchovies, one large tablespoonful of thick Béchamel sauce, one tablespoonful of salad oil, half a tablespoonful of tarragon vinegar, a little of Marshall’s liquid carmine, and a little cayenne pepper.
  2. When pounded, pass through the tammy or fine hair sieve with a good half pint of aspic jelly.
  3. Put it into a sauté pan to get cold.
  4. Then cut out as described above.
Original Text
Purée of Shrimps.—Pound a quarter of a pound of picked shrimps with four boned anchovies, one large tablespoonful of thick Béchamel sauce, one tablespoonful of salad oil, half a tablespoonful of tarragon vinegar, a little of Marshall’s liquid carmine, and a little cayenne pepper; when pounded, pass through the tammy or fine hair sieve with a good half pint of aspic jelly, and put it into a sauté pan to get cold; then cut out as described above.
Notes
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