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Shrimp Sandwiches

A sandwich filling of boiled eggs, shrimp, and a butter‑curry milk mixture served between buttered brown bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Shrimp Sandwiches

Ingredients

Directions

Prepare

  1. Boil the eggs hard, then remove the yolks and pound them finely.

  2. Chop the egg whites into small pieces.

Make the filling

  1. In a small pot, mix the butter and curry powder until smooth, then add the milk and heat until nearly boiling.

  2. Remove from heat and stir in the egg yolks and shrimps. Season with cayenne if desired.

  3. Spread the mixture onto a plate, then fold in the chopped egg whites.

Serve

  1. Serve between slices of buttered brown bread.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Shrimp + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,931 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Shrimp + milktop 20% of all pairs
    Smell alikemoderate
    Cooked together724 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Picked shrimps
Provides the main filling and a mild seafood flavor.
Hard-boiled eggs
Yolks bind and enrich the filling, while chopped whites add texture.
Milk
Adds moisture and creaminess when heated with the butter and curry.
Butter
Adds richness and carries the curry powder's flavor into the filling.
Curry powder
Supplies warm, aromatic spice flavor to the filling.

The step that matters

Remove from heat before stirring in the yolks and shrimps. The milk and butter mixture should be heated only until nearly boiling and then taken off the heat. Adding the yolks to a boiling liquid can cause them to curdle and make the filling grainy, while the shrimp can toughen with prolonged heat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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