French household cooking : with a number of recipes from the best Paris chefs, simple and inexpensive / by an Englishwoman in Paris (Mrs. Frances Keyzer).

  • Keyzer, Frances.
Date:
[1913?]
Catalogue details

Licence: In copyright

Credit: French household cooking : with a number of recipes from the best Paris chefs, simple and inexpensive / by an Englishwoman in Paris (Mrs. Frances Keyzer). 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.

    19/160 (page 7)
    Hors-d'CEuvre Boil the necessary quantity in their skins. When cooked, peel them, and cut them into little round slices the thickness of a key-ring. Let them cool in a little oil and vinegar. Peel a good number of shrimps, almost as many as there are slices of potato; remove the potatoes from the oil and vinegar, throw them with the shrimps into a small dish, and mix well with the mayonnaise, which must be highly seasoned with salt and pepper.