| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Appetizers, English |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Shelled shrimps |
| 1 |
ts |
Mace |
| 8 |
oz |
Butter |
|
|
Pinch of cayenne pepper |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest V4 #270 by "ray.watson"
<ray.watson@ukonline.co.uk> on Tue, 1 Oct 1996.
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