Rory's buttered shrimps with chervil butter sauce

Recipe from: 6/10/1998 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 300
    g
    shrimps, cooked and peeled
  • 30
    ml
    butter, heated until foaming
  • 4
    thin slices white toast, buttered
  • chervil sprigs to garnish
  • CHERVIL BUTTER SAUCE
  • 100
    ml
    butter
  • 2
    ml
    French mustard
  • 5
    ml
    tarragon vinegar
  • 15
    ml
    finely chopped chervil
  • 1
    egg yolk (preferably free range)
 

Method

 
CHERVIL BUTTER SAUCE: Place butter, mustard, vinegar and chervil in a saucepan and bring to boiling point. Remove from stove, then whisk in egg yolk. Continue whisking over low heat until sauce thickens slightly. Keep warm over a saucepan of hot, but not boiling, water. Just before serving, toss shrimp in foaming butter until heated through. Divide between 4 slices of hot, buttered toast. Coat with chervil sauce and sprinkle with sprigs of chervil. Serve immediately.
 

Read more on: fish/seafood
 

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