Shrimp Sauce (a richer way) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Boil the heads and shells of the shrimps as in the former recipe, and blanch the shrimps. Put four tablespoonfuls of French vinegar into a stewpan, with six or eight peppercorns and two bayleaves; ...
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Cooking tools:
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- Pot
- Colander
- Saucepan
- Whisk
- Wooden spoon
- Measuring spoon
- Mixing bowl
Ingredients
- salt
- white pepper
- liquor
- creamy bechamel sauce
- raw yolks of eggs
- shrimp
- marshall’s liquid carmine
- cayenne
- butter
- essence of anchovy
- shells
- shrimps
- bayleaves
- vinegar
- french vinegar
- peppercorns
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