Tuesday, October 8, 2013

Garlic Prawns

1 tblspn. Butter
Salt and Pepper
1 tblspn. Garlic (crushed) to 12 prawns
Spatlace [sic] (late picking) Riesling or Moselle
Prawns
Plain Flour, Cream.

Method: Put butter in frying pan. Add prawns, salt and pepper. Cook until ivory white, then sprinkle over 1 tblspn. flour and cook until it has mixed in. Put garlic on top and cook until garlic has gone through. Now add riesling - enough to come halfway up the prawns. Then add enough cream to cover the prawns. Mix well and garnish with chopped parsley.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.6.

2 comments:

Christina @ The Hungry Australian said...

This sounds absolutely delicious - some recipes never go out of style do they?

vicki (skiourophile) said...

If only they'd been made to go to recipe writing classes, one would feel more confidence! Thanks for dropping by Christina - I've been enjoying your Tasmanian road-trip a lot.

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