Publisher's Synopsis
Excerpt from Entrees a La Mode
Pick a pint Of fresh shrimps (or buy half a pint of picked shrimps, which should be soaked for six hours to remove their saltness). Mince the shrimps small, and mix them with some clarified butter, seasoned with a dessert spoonful of curry paste and a saltspoonful of salt.
Have ready some thin paste, which should be rolled out very thinly and divided into pieces nearly three inches square. Put on each a little Of the shrimp mixture, and fold them over into three cornered shapes, wetting the edges and pressing them to make them stick together; these should now be fried in hot fat till of a nice light brown colour.
They should be dished up on a serviette and sent very hot to table garnished with fried parsley.
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