Home › The World's Kitchen › Delicieuse of Shrimps

Delicieuse of Shrimps

Shell a pint cooked shrimps, then cut in quarter-inch pieces. Mix in a saucepan two tablespoons melted butter with two tablespoons flour, heat for half a minute, then pour in two gills milk, mix until it comes to a boil, then add the shrimps. Season with half a teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg. Cut six anchovies in oil in small pieces, add to the shrimps, lightly mix, then cook for ten minutes, frequently stirring meanwhile. Remove and let stand on a table till required. Boil four medium, peeled potatoes in a quart water with a teaspoon salt for thirty-five minutes, drain, press through a potato masher into a sautoir, add three egg yolks, one teaspoon chopped parsley, half teaspoon salt, one saltspoon cayenne and a saltspoon grated nutmeg. Sharply stir on the fire for five minutes, lightly butter six individual pudding moulds, line the bottom and sides of each with three-quarters of the potato puree, then fill up with the shrimp preparation, cover with the balance of the potatoes, place the moulds on a tin, cover with a buttered paper, set in the oven for twenty minutes. Remove, prepare six round pieces toast two inches in diameter, lightly butter, arrange on a dish, and unmould the delicieuse over the toasts. Pour a mousseline sauce over and serve.