Savouries à la mode / by Mrs. De Salis.

  • De Salis, Mrs. (Harriet Anne)
Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: Savouries à la mode / by Mrs. De Salis. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    32/96 (page 20)
    scallops into the sauce for a second, give one turn on the fire, and pour into the shells; add six drops of chili vinegar, strew bread-crumbs over, and place on the top plenty of little pieces of butter; brown with the salamander, and serve very hot Shrimp Canapes. Canapes aux Crevettes. Cut and fry the bread as for caviar sandwiches ; when cold, spread over with shrimp butter; place the picked shrimps on the top in the form of a rosette, leaving a space in the middle for a little chopped parsley. Devilled Shrimps. Take some fresh shrimps, shell them, roll them in flour, and put them in a frying basket and fry them in clean boiling fat till a nice golden colour and quite crisp. Turn them then into a cloth which has been well sprinkled with salt and cayenne pepper, and toss them about, and serve as hot as possible ; pile up like whitebait. Shrimp Rolls. Crevettes en Surprise. Take French rolls, cut them into very thin slices, butter them well ; place on them some picked shrimps, curl the slices round ; dish up in a pyramid garnished with small salad.