Side Pannel
Gateau De Carrottes
Ingredients List
- 1/2 lb Mattane shrimp
- Salt
- 1 lb Carrots; scrubbed
- 1/2 Onion; thinly sliced
- 1 c White wine
- 1/4 lb Butter
- 1 Shallot; chopped
- Pepper to taste
- Nutmeg
- 2 Eggs
- 1/2 c Whipping cream
- 2 oz Wiss cheese; grated
- 1 ts Cornstarch
Directions
Boil shrimp 3-4 min., until barely cooked, in 2 cups water & 1-1/2 tsp.
salt. Remove with a slotted spoon. Remove from shells & reserve; return
shells to pot. Chop 1/2 carrot & add to pot, w/ sliced onion & wine. Return
to boil, reduce heat, & simmer 20 min. Strain & reserve. Cut carrots into 1
in. slices. Melt butter in heavy pan; add chopped shallot & saute until
soft. Add carrots, 2 cups strained shrimp stock, & salt,pepper,nutmeg to
taste. Boil,reduce heat, simmer until carrots are tender & stock is thick.
Remove from heat & cool to room temp. Mix cooked vegetables w/ eggs, cream,
Swiss cheese, & cornstarch. Puree in blender. Heat oven to 350. Mix
vegetable mixture w/ 1/2 cooked shrimp. Divide mixture among 6 buttered
custard cups & place in deep baking pan. Add 1 in. hot water. Bake 15 min.,
until knife inserted comes out clean. Cool.
FROGGY'S
GREEN BAY ROAD, CHICAGO
POUILLY-FUISSE
salt. Remove with a slotted spoon. Remove from shells & reserve; return
shells to pot. Chop 1/2 carrot & add to pot, w/ sliced onion & wine. Return
to boil, reduce heat, & simmer 20 min. Strain & reserve. Cut carrots into 1
in. slices. Melt butter in heavy pan; add chopped shallot & saute until
soft. Add carrots, 2 cups strained shrimp stock, & salt,pepper,nutmeg to
taste. Boil,reduce heat, simmer until carrots are tender & stock is thick.
Remove from heat & cool to room temp. Mix cooked vegetables w/ eggs, cream,
Swiss cheese, & cornstarch. Puree in blender. Heat oven to 350. Mix
vegetable mixture w/ 1/2 cooked shrimp. Divide mixture among 6 buttered
custard cups & place in deep baking pan. Add 1 in. hot water. Bake 15 min.,
until knife inserted comes out clean. Cool.
FROGGY'S
GREEN BAY ROAD, CHICAGO
POUILLY-FUISSE
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