Home › The Principles of Cookery › SHRIMPS AND ASPARAGUS (a Danish recipe)

SHRIMPS AND ASPARAGUS (a Danish recipe)

Scrape twenty-five sticks of asparagus of middle size, cut them into pieces about an inch long, boil them in half a pint of water and a little salt. When tender, drain them. Pick a pint of boiled shrimps, pound the shells with a little butter, set it on the fire to brown; by degrees pour over it half a pint of hot water or thin bouillon, and, lastly, the water in which the asparagus has been boiled. When it has boiled rather less than half an hour, strain it; set it on the fire again with an ounce of flour mixed in a little butter, and thinned with some of the warm liquor; when smooth, add it to the sauce; let it boil, and then put in the picked shrimps and asparagus, together with a tea-spoonful of pounded sugar, a little salt, and, if liked, grated nutmeg; give it a boil up. Put it into the centre of a dish upon thin slices of toasted bread, or lay fish roulettes round the dish. Lobsters and crabs may be dressed in like manner with a rice border round, and stewed cauliflower mixed with the lobsters.