Shrimp Pie

Vol-au-Vent de Chevrettes

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 100 Lake Shrimp
  • 2 Slices of Stale Bread
  • 2 Glassfuls of White Wine
  • A Blade of Mace
  • 3 Sprigs Each of Thyme and Parsley
  • ¼ of a Ground Nutmeg
  • A Tablespoonful of Butter
  • 5 Tomatoes
  • ½ of a Celery Stalk
  • A Bay Leaf
  • ½ Pint of Oyster Liquor


Boil and pick about one hundred Shrimp. Take two large slices of stale bread and break off the crusts, grating this fine. Moisten the bread with two glasses of White Wine, and season highly with salt, pepper, a dash of Cayenne, ground nutmeg, chopped mace, thyme and parsley. Mix the Shrimp with the bread and bake in a dish. Sprinkle over the grated crusts dotting with butter. Serve this Pie with a sauce of dressed Shrimp.

To make this, take a pint of Shrimp, boiled and picked; put a tablespoonful of butter into a saucepan. Add the Shrimp and four or five tomatoes, chopped fine; a little celery, thyme, one bay leaf, chopped fine; parsley (chopped) and mix thoroughly. Let it cook for about three or four minutes and add a half-pint of oyster liquor. This is delicious poured over the sliced Pie.