Shrimp salad

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration IX. Salater, s. 57 (falt i det fri)

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1
Make the base sauce
Melt the butter and stir in the flour. Thin with the stock little by little, bring to the boil, remove from the heat and let cool.
2
Finish the sauce
Stir in the egg yolks together with the salt, pepper, vinegar and oil. Omit the salt if the shrimp are very salty.
3
Mix with the shrimp
Mix the shrimp with a third of the sauce. Lay finely sliced lettuce leaves in the bottom of shells or on a platter, and put the shrimp on top.
4
Garnish
Tint a third of the remaining sauce light pink with lobster colouring. Stir finely chopped parsley into the last third. Lay the sauces in stripes over the shrimp, or pipe them on with a piping bag.

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