Chapter XI · Hors-d’Œuvres · No. 319
319—Shrimp Toast
Make the pieces of toast round; cover with shrimp butter, and garnish by means of a border composed of shelled shrimps’ tails with a caper in the centre.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 319, p. 146. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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