Take the required quantity of fish stock, strain it into a bowl. Pick a ½ pint pot full of shrimps - this will be about 1 pint unpicked - pound them in a mortar with butter enough to make a paste. Save the shells, season the paste with salt, pepper, and a pinch of mace. […]
Archive for October, 2007
Take rather more than 1 quart of fish stock and bring it to the boil. Mix 2½ oz. of crême de riz in a basin with ¼ pint of cold fish stock, mix it until quite smooth, and then add it to the hot stock; stir altogether until it boils. Take eighteen sauce oysters, cut […]
