by mark1 on Wed Mar 21, 2007 4:44 pm
Re Louis or Louie, thought you might find this interesting, recipes from 2 of the alleged places that originated it.
These are both for crab Louis, but no doubt shrimp could be subbed.
From the St. Francis Hotel in San Francisco circa 1914.
Note: as written, so amounts etc. not spelled out.
Arrange lettuce leaves along the inside of a salad bowl with a few leaves on the bottom.
Put crab meat on top of the leaves with sliced hardboiled eggs and chives.
In a separate bowl, mix a half cup of French dressing (assuming vinaigrette) a half cup of chili sauce, 2 spoonfuls of mayo, S & P and a teaspoonful of worcestershire. Mix well and pour over salad and keep cold till serving.
From Solari's Restaurant in San Francisco circa the same date,
Note: no lettuce listed as an ingredient in this one.
Take large pieces of crab meat and dress with, 1/3 mayo, 2/3 chili sauce, small quantity of English chow chow, a little worcestershire and minced tarragon, shallots and sweet parsley, S & P to taste. Keep on ice.
Illegitimis non carborundum