Coquilles Of Shrimps A La Torquay

One cupful of milk or cream. One tablespoonful of butter and one of flour. Six fresh mushrooms minced. A cupful of minced shrimps or prawns. Salt, cayenne, cracker-crumbs, and butter-bits.

Melt the butter, rub in the flour when the butter hisses, and stir two minutes. Take from the fire and add the hot milk, slowly. Reheat and whip steadily in a bowl for two minutes. Season with salt and cayenne; set back on the range and cook for five minutes in a vessel of hot water, putting in your egg whip now and then to keep it smooth and light. Stir in the shrimps, let the mixture come to a boil, cook one minute, and fill buttered scallop shells with it; sift crumbs on top; stick bits of butter in these and brown in a quick oven.

Stewed Shrimps

If canned shrimps are used, rinse them in cold water before they are cooked. If fresh, take off the shells, taking care to get the fish out as whole as possible.

Heat in a saucepan two tablespoonfuls of butter, and when it hisses, add a cupful of shrimps. Toss with a silver fork to coat them well with the butter, and when they are heated through, add a cupful of boiling water and a tablespoonful of tomato-catsup, with a teaspoonful of lemon-juice, half a teaspoonful of sugar, and a pinch of cayenne. Stew gently three minutes and turn them out. Pass toasted crackers, buttered, with them.

Deviled Shrimps

Make a brown roux with two tablespoonfuls of butter and the same of browned flour, add when smooth to half a cupful of good stock; stir one minute and put in a large cupful of minced shrimps, the yolks of two hard-boiled eggs, rubbed to powder, a saltspoonful of made mustard, a pinch of cayenne, a few drops of onion-juice, with salt to taste. Mix well, stir over the fire until smoking hot, and fill clam or scallop-shells or pate-pans with the mixture, cover with fine crumbs, with bits of butter here and there and brown quickly.

Send around sliced lemon with them.

Creamed Shrimps

One can of shrimps, two tablespoonfuls of butter, and one of flour. Two cupfuls of milk. Salt and cayenne to taste. Pinch of soda in the milk.

Make a roux of butter and flour, and when smooth stir into the hot milk. Cook two minutes, add the shrimps, season, simmer until smoking hot, and turn into a deep dish. You can, if you like a richer dish, stir in a beaten egg at the last. The mixture must not cook after it goes in.

Curried Shrimps

One can of shrimps; one tablespoonful of butter, and the same of flour; two teaspoonfuls of curry powder, and one of Chutney sauce ; two cupfuls of boiling water; salt to taste; one teaspoonful of minced onion. Cook onion and butter in a saucepan for two minutes after they boil; add flour and curry, and when they bubble, the boiling water gradually, stirring all the time. Finally, put in the shrimps; cook five minutes and serve in a hot-water dish.

Send around bananas, ice-cold, with them, and boiled rice.