Chapter XIV · Fish · No. 979
979—Shrimps and Prawns (Crevettes Grises et Crevettes Roses)
Prawns are chiefly used for hors-d’œuvres, but they may, nevertheless, be prepared in Aspics; Mousses; small cold Soufflés, &c.
As regards shrimps, their use is entirely limited to garnishes, hors-d’œuvres, and to the preparation of soups, shrimp butters, and creams.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 979, p. 333. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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