Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint of shrimp
- 1 cup white stock
- 4 tablespoonfuls butter
- 2 tablespoonfuls flour
- 1 teaspoonful mustard
- 1 teaspoonful salt
- 1 tablespoonful lemon juice
- 64 rocky mountain cook book
Directions
1 pint of shrimp.
1 cup white stock or milk. 4 tablespoonfuls butter.
2 tablespoonfuls flour.
1 teaspoonful mustard. % teaspoonful cayenne. 1 teaspoonful salt. 1 tablespoonful lemon juice.
64 ROCKY MOUNTAIN COOK BOOK.
Make a sauce by melting the butter, stirring in the flour and seasonings and the milk or stock. When smooth add the minced shrimps. Sprinkle shells or ramquin dishes with lettered crumbs, cut in the shrimp mixture. Cover over with buttered crumbs. Cook from ten to twelve minutes in a hot oven.
Lobsters are difficult to digest and should only be eaten when fresh. Select a heavy lobster for the size. These will be found to be the most meaty.