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FOR HOT SHRIMP A LA SARDI: Preheat oven to hot 400F.
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Poach: 12 medium shrimp in simmering water for 5 minutes.
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Drain and remove shells and dark vein running down backs.
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Set aside.
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FOR THE SAUCE: Heat: 1 cup Sardis meat sauce and 1/2 cup dry white wine.
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Stir in: 1 clove garlic, minced.
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PRESENTATION:.
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Trim the crusts from: 2 slices bread and cut into triangle halves.
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Saute until golden in: 1 Tablespoon butter to which has been added: 1/2 teaspoon minced garlic.
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Take 2 individual au gratin dishes.
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Place 6 cooked shrimp in each and cover with hot sauce.
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Arrange 2 garlic croutons like wings in center of dish and heat in hot oven for 10 minutes, or until sauce is very hot and bubbly.
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Serve immediately.
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FOR SARDIS MEAT SAUCE: Preheat oven to 350F
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Mix: 1 pound ground beef and 1/4 pound ground veal.
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Spread meat in a baking pan and cook in the moderate oven for 20 minutes.
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Stir and continue to cook for 10 minutes longer.
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In a saucepan combine: 1/4 teaspoon sage, 1/4 teaspoon oregano, 1 Tablespoons salt, 1/2 teaspoon pepper, 1 onion, ground, 1/4 pound mushrooms, ground, and 3 cloves garlic, ground.
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Heat, stirring, on top of stove.
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Spread over meat and continue to cook in oven for 15 minutes longer.
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Remove meat mixture from oven and transfer to a large saucepan.
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Add: 4 cups canned tomatoes, 1 cup tomato puree, and 1/2 cup tomato paste.
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Mix well, bring to a boil, and simmer for 1 1/4 hours.
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Correct seasoning with salt, cool, and store in refrigerator, where it will keep for at least a week, or in freezer.
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Reheat when needed.
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A Treasury Of Great Recipes by Mary and Vincent Price.
