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Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

 

BOUDINETTES OF LOBSTERS, PRAWNS, OR SHRIMPS (ENTREE)
(Modern Cookery, 1845)  Author's Receipt

When the fish has been prepared as above, mould it in as many very small round cups as will suffice for a dish; heat them gently through at the mouth of the oven or before the fire, and serve them dry, or with a little rich white sauce, coloured with lobster-coral poured round, but not upon them.
These boudinettes are delicious, made entirely of shrimps or prawns, which it is an advantage to have prepared as follows, either for this purpose or for potting simply, as they will then be firmer, and will also remain good much longer: —
Shell them quickly, and touch them as little as possible in the process; put them into an enamelled saucepan with about three ounces of butter to the quart, and strew the spice upon them; place them by the side of a gentle fire that they may heat through very gradually, and shake the saucepan round occasionally to mingle the seasoning equally with them.
Do not allow them to boil, as that would render them tough, but when they are heated quite through and the butter approaches the point of simmering, draw them from the fire; let them remain for a few minutes in the saucepan, then lay them very evenly and closely into the pans and pour the butter on them; but let it be clear from sediment, or from any liquid which may be perceptible at the bottom of the saucepan.
When merely required for boudinettes, the fish may be turned into a large pan or basin and left until thoroughly cold, then chopped small upon a dish with the butter in which they are imbedded, and pounded as usual; no additional butter will be required for them, and part of that in which they have been heated may be set aside for fish-sauce when the proportion of it directed here is considered too large.
As it should cover the shrimps entirely when they are potted whole, sufficient to do so should be melted with them It is an excellent plan to dissolve it in a separate saucepan, to skim it well, and after it has stood to become clear, to pour it gently over the shrimps, leaving all the buttermilk behind. 
They should not be placed immediately by the fire, or they will heat too quickly they should be set away from it until the butter has cooled upon them. If carefully prepared, and agreeably seasoned, they will be excellent, and can be sent to a great distance without detriment if packed so as to be kept cool.  The red shrimps may be substituted for the brown, when they can be more easily procured.

Obs. — Lobsters and shrimps, or prawns, in equal proportions, answer extremely well for boudinettes as for potting.

 

 

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