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Potted Shrimpsappetizers, english 1 lb shelled shrimps 1 teaspoon mace 8 oz butter 1 pinch of cayenne pepper Chop half the shrimps finely then mix with the remaining whole shrimps and stir in the mace. Melt 6 oz. butter in a saucepan, add the shrlmps, stjrring until they have adsorbed a:ll the butter. Stir in the cayenne pepper. Turn the mixture into ramekins, pressing down well. Melt the remaining 2 oz. butter and pour over the shrimp mixture to seal. Allow to cool and place in the refrigerator for several hours or preferably overnight. Serve with hot toast, cut into fingers.
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