Louisiana Salpicon from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Clean and scale the Shrimp, and boil according to recipe. Then follow in all particulars the preceding recipe for Salpicon a la Creole with the exception that White Wine is used instead of milk, an...
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Ingredients
- 50 Lake Shrimp
- A Dozen Mushrooms
- A Truffle
- 2 Tablespoonfuls of Butter
- A Grated Nutmeg
- An Herb Bouquet
- A Glassful of White Wine
- 3 Tomatoes
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