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M. J. Delaney cookbook, 1933
Page 158
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cook 10 minutes, add tomatoes and 1/4 cupful of the sherry. Add curry, bay leaf, salt, pepper, and Parmesan cheese. Simmer for 1/2 hr. Peel shrimp and remove intestinal vein from back. Add to the above mixture and cook for 10 minutes longer. While this sauce is cooking gently heat the haddock, lobster, and scallops in the shrimp water. Add the other 1/4 cupful sherry, a few cloves, the thyme, and savory and the saffron and cook very slowly until the fish is done about 20 minutes. Remove fish to platter. Strain fish broth into cups and serve first. Then pour the sauce over
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cook 10 minutes, add tomatoes and 1/4 cupful of the sherry. Add curry, bay leaf, salt, pepper, and Parmesan cheese. Simmer for 1/2 hr. Peel shrimp and remove intestinal vein from back. Add to the above mixture and cook for 10 minutes longer. While this sauce is cooking gently heat the haddock, lobster, and scallops in the shrimp water. Add the other 1/4 cupful sherry, a few cloves, the thyme, and savory and the saffron and cook very slowly until the fish is done about 20 minutes. Remove fish to platter. Strain fish broth into cups and serve first. Then pour the sauce over
Szathmary Culinary Manuscripts and Cookbooks
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