Shrimp Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of a melted butter sauce base with anchovy essence, lobster butter, lemon juice and pickled shrimps. The full recipe is presented here and I hope you enjoy this classic British version of: Shrimp Sauce.
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This is a classic recipe for a Victorian version of Shrimp Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 41.—SHRIMP SAUCE
Prepare butter sauce, No. 39; to this add a teaspoonful of anchovy, a small pinch of cayenne, a little lemon juice, and a bit of lobster butter to colour and flavour it; lastly, throw in the pickled shrimps, and serve hot.
