Recipe - Gateau De Carrottes

One half pound Mattane shrimp
Salt
1 pound Carrots; scrubbed
One half Onion; thinly cut or sliced up
1 cup White wine
One fourth pound Butter
1 Shallot; chopped
Pepper to taste
Nutmeg
2 Eggs
One half cup Whipping cream
2 ounce Wiss cheese; grated
1 teaspoon Cornstarch

Boil shrimp 34 min., until barely cooked, in 2 cups water & 1One half tsp.
salt. Remove with a slotted spoon. Remove from shells & reserve; return
shells to pot. Chop One half carrot & add to pot, w/ cut or sliced up onion & wine. Return
to boil, reduce heat, & simmer 20 min. Strain & reserve. Cut carrots into 1
in. slices. Melt butter in heavy pan; add chopped shallot & saute until
soft. Add carrots, 2 cups strained shrimp stock, & salt,pepper,nutmeg to
taste. Boil,reduce heat, simmer until carrots are tender & stock is thick.
Remove from heat & cool to room temp. Mix cooked vegetables w/ eggs, cream,
Swiss cheese, & cornstarch. Puree in blender. Heat oven to 350. Mix
vegetable mixture w/ One half cooked shrimp. Divide mixture among 6 buttered
custard cups & place in deep baking pan. Add 1 in. hot water. Bake 15 min.,
until knife inserted comes out clean. Cool.

FROGGY'S

GREEN BAY ROAD, CHICAGO

POUILLYFUISSE

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.