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Cauliflower and Shrimps

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

  • a pint of them

Method

  1. Take a cauliflower and cut off the green part, and wash it several times in salted water.
  2. Boil it gently till cooked, taking care that it remains whole.
  3. Put it aside to cool, and when it is quite cold make a hole in the center down to the bottom.
  4. Pick some shrimps till you have half a pint of them, make a good mayonnaise and, taking half of it, mix it with the shrimps.
  5. Fill the hole in the cauliflower with the shrimps and sauce, and pour the rest of the sauce over the top of the cauliflower.
  6. This dish is to be served very cold.
  7. [E.
  8. Defouck.]