Buisson of Prawns. (Buisson d'Ecrevisses.)

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 (6)

a cone or pyramid of firm aspic jelly, or cooked rice, or bread
cooked rice ↝ Rice, cooked, NFS [Rice]
bread ↝ Bread, vegetable [Yeast breads]
plainly boiled prawns ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
pieces of lemon ↝ Lemon, raw [Citrus fruits]
sprigs of green parsley ↝ Parsley, raw [Not included in a food category]

Instructions (3)

Take a cone or pyramid of firm aspic jelly, or cooked rice, or bread.
Neatly arrange all over it plainly boiled prawns, sticking them into the block by their tails.
Garnish it between them here and there, and round the base with pieces of lemon and sprigs of green parsley.

Original Text

Buisson of Prawns.
(Buisson d'Ecrevisses.)
Take a cone or pyramid of firm aspic jelly, or cooked rice, or bread, and neatly arrange all over it plainly boiled prawns sticking them into the block by their tails, garnish it between them here and there, and round the base with pieces of lemon and sprigs of green parsley.

Notes

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