Hot Oyster Or Shrimp Shortcake Curry Recipe
Ingredients
| Flour | 2 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 tablespoon soft butter mixed with 1 tablespoon lard | ||
| Milk to make soft dough, scant cup | ||
Directions
Mix dry ingredients, cut in shortening, and add milk.
Knead dough lightly, roll out in two equal-sized round cakes, and brush tops of each with melted butter.
Place in two 9-inch cake pans and bake for 10 minutes (until brown) in 400-degree oven.
While cakes are baking, mix oysters or shrimp with sauce, reheat, add lemon juice or sherry.
Spread between layers and on top of shortcakes.
Garnish with sieved hard-boiled eggs.
Serve hot, cutting in wedges through the cakes.
Knead dough lightly, roll out in two equal-sized round cakes, and brush tops of each with melted butter.
Place in two 9-inch cake pans and bake for 10 minutes (until brown) in 400-degree oven.
While cakes are baking, mix oysters or shrimp with sauce, reheat, add lemon juice or sherry.
Spread between layers and on top of shortcakes.
Garnish with sieved hard-boiled eggs.
Serve hot, cutting in wedges through the cakes.
Chef
