Cook shrimps for twelve minutes in w’ater and some salt; leave in
the juice until cold, then remove meat; if small, leave whole, if
large, cut in halves. Take a large wfliite lettuce leaf for each
120
THE SWEDISH, FRENCH,
portion; trim leaf all around and cut from stem; make it the shape
of a handle; twist a little Spanish pepper around the stem; then put
small portion of shrimps on the leaf and a tablespoon of rich mayon¬
nai✪ Shrimp with Mayonnaise a la Octaviousse on top. Garnish with lettuce, truffles, or slices of hard-
boiled egg on top and Spanish pepper. This can be served as a
salad or as a cold luncheon dish.
Stuffed Cucumber with Shrimps a l’Americaine
Concombre farci de Crevettes, a l’Americaine
Select nice young large cucumbers; peel with the French fluted
knife; cut a space on one side of the cucumber three inches long and
one inch wide; remove the piece and scoop out all the seeds and
inside of it with the small potato scoop, leaving a thin shell;
put the cucumber in a pan with some hot water, a little pepper and
salt to cook. When cooked, leave in the juice until cold. When
cold, fill with the chartreuse of shrimps✪ Stuffed Cucumber with Shrimps a l’Americaine [see recipe: Aspic of
Shrimps a la Chaud-froid]; if two cucumbers, sprinkle one with
chopped truffles and the other with chopped parsley. Place on
nice white lettuce leaves (on a bias) on a platter — one a little
lower than the other to make it look artistic. Garnish with
lettuce leaves. Serve with aurorian sauce or an American dressing.
Shrimps on the Skewer a la Chaud-froid
Crevettes sur la Brochette, a la Chaud-froid
Remove meat from the shrimps that are cooked, and put on a
polished silver skewer, leaving a little space in between each; chaud-
froid with the mayonnaise chaud-froid; sprinkle every other one
with truffles and chopped parsley✪ Shrimps on the Skewer a la Chaud-froid. Place on individual pieces of puff
paste; garnish with shrimps and lettuce leaves around. Serve,
with a mayonnaise dressing, with the salad, or as a cold dish.
Shrimps in Aspic ( Crevettes en Aspic ) a la Chartreuse
Glaze a curved or straight fish mould with aspic; decorate the
body with half moons of truffles — larger toward the head, smaller
toward the tail; decorate fins and tail with tiny strips of truffle;
make two bands around the head and an eye of lemon and truffle;
glaze again with aspic. Cook shrimps in water for ten minutes;
remove skins; cut in halves and fill half the mould with them;
cover with aspic the height of the shrimps; fill with chartreuse of
shrimps; cover with aspic; leave on ice until cold. Turn out; garnish
with chopped aspic, lemons all around, with parsley in the mouth of
the fish. Serve as a cold fish dish with cold aurorian sauce, or with
the salad.
AMERICAN COOK BOOK
Chartreuse of Shrimps. Take one and a half cups ground
shrimps, five tablespoons dissolved Cox’s gelatine, three tablespoons
mayonnaise dressing; stir on ice until cold; add carefully one cup
whipped cream.
CRABS ( Crabes )
How to Cook Hard-Shell Crabs
Page 175 · 5 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cook shrimps for twelve minutes in water and some salt; leave in the juice until cold, then remove meat; if small, leave whole, if large, cut in halves. Take a large white lettuce leaf for each
portion; trim leaf all around and cut from stem; make it the shape of a handle; twist a little Spanish pepper around the stem; then put small portion of shrimps on the leaf and a tablespoon of rich mayonnaise on top. Garnish with lettuce, truffles, or slices of hardboiled egg on top and Spanish pepper. This can be served as a salad or as a cold luncheon dish.
Stuffed Cucumber with Shrimps a l’Americaine
Concombre farci de Crevettes, a l’Americaine
Select nice young large cucumbers; peel with the French fluted knife; cut a space on one side of the cucumber three inches long and one inch wide; remove the piece and scoop out all the seeds and inside of it with the small potato scoop, leaving a thin shell; put the cucumber in a pan with some hot water, a little pepper and salt to cook. When cooked, leave in the juice until cold. When cold, fill with the chartreuse of shrimps [see recipe: Aspic of Shrimps a la Chaud-froid]; if two cucumbers, sprinkle one with chopped truffles and the other with chopped parsley. Place on nice white lettuce leaves (on a bias) on a platter — one a little lower than the other to make it look artistic. Garnish with lettuce leaves. Serve with aurorian sauce or an American dressing.
Shrimps on the Skewer a la Chaud-froid Crevettes sur la Brochette, a la Chaud-froid
Remove meat from the shrimps that are cooked, and put on a polished silver skewer, leaving a little space in between each; chaudfroid with the mayonnaise chaud-froid; sprinkle every other one with truffles and chopped parsley. Place on individual pieces of puff paste; garnish with shrimps and lettuce leaves around. Serve, with a mayonnaise dressing, with the salad, or as a cold dish.
Shrimps in Aspic ( Crevettes en Aspic ) a la Chartreuse
Glaze a curved or straight fish mould with aspic; decorate the body with half moons of truffles — larger toward the head, smaller toward the tail; decorate fins and tail with tiny strips of truffle; make two bands around the head and an eye of lemon and truffle; glaze again with aspic. Cook shrimps in water for ten minutes; remove skins; cut in halves and fill half the mould with them; cover with aspic the height of the shrimps; fill with chartreuse of shrimps; cover with aspic; leave on ice until cold. Turn out; garnish with chopped aspic, lemons all around, with parsley in the mouth of the fish. Serve as a cold fish dish with cold aurorian sauce, or with the salad.
Chartreuse of Shrimps. Take one and a half cups ground shrimps, five tablespoons dissolved Cox’s gelatine, three tablespoons mayonnaise dressing; stir on ice until cold; add carefully one cup whipped cream.
CRABS ( Crabes )
How to Cook Hard-Shell Crabs
Records on this page
Chartreuse of ShrimpsDevilled CrabsShrimp with Mayonnaise a la OctaviousStuffed Cucumber with Shrimps a l’AmericaineShrimps on the Skewer a la Chaud-froid