Recipe or source entry
Shrimp Sauce
Prepare butter sauce, No. 39; to this add a teaspoonful of anchovy, a small pinch of cayenne, a little lemon juice, and a bit of lobster butter to colour and flavour it; lastly, throw in the picked shrimps, and serve hot.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/shrimp-sauce.html- Legacy revision
8531e8373e9b- Source checksum
3336892ecfb30334d5f779f4efda6afb06dd80c3b312dca8fe7c02c48666fb05- Legacy text checksum
65fe2ab21f9abe0e55861d2eae1e76372c5faacd47992bd60017dd1d2189a955
Cite this page
Shrimp Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/shrimp-sauce.html