Heat onion, carrot, and shallots in 3 tablespoons melted but-
ter, stirring, and not allowing them to color. Add wine, bouquet,
garlic, and 2 tablespoons bouillon. Cover and simmer. Wash
the crawfish well and dry in a napkin. Wet with the brandy
and flare. (This is optional.) Add to the simmering mixture
last 2 tablespoons bouillon, salt and cayenne; cover and simmer,
stirring once or twice. Take out bouquet and garlic✪ Brandade, add butter
and serve sprinkled with parsley. The little sauce that is left
should cling nicely to the crawfish.
Brittany LOBSTER MORLAISIENNE
(Homard a la Morlaisienne)
1 medium-sized lobster J/4 teaspoon tarragon, minced
!/4 cup butter Salt and pepper
Yi cup good applejack 1 tablespoon flour
3 shallots, minced 1 cup cream
Yi teaspoon chevril, minced ✪ Lobster Morlaisienne
(or parsley)
Cut lobster in pieces, removing stony pouch and intestines.
Crack claws. Heat 3 tablespoons butter and quickly brown
lobster portions. Lay on a dish, pour brandy over and flare. Lay
in a saucepan with herbs and seasonings, and the butter from
frying. Add any liquid from lobster (and 2-3 tablespoons hot
308 THE EUROPEAN COOKBOOK
water if liquid is insufficient). Cover closely and simmer, turn-
ing the pieces from time to time until tender. Take up and
keep hot. Add flour mixed with remaining melted butter, and
then the cream. Boil 5 minutes, strain, and serve in a boat.
Along the Brittany coast plain boiled lobster is the preferred
dish. It is served with coarse salt, and the fine Brittany cider
is drunk with it.
SCALLOPS
(Coquilles St. Jacques)
Take the scallops out of the shell, roll them in bread crumbs,
then put them back in cleaned shell with the liquor and a little
garlic-butter (i.e. rub a bowl well with garlic; then place butter
in bowl, cover, and let stand until flavored); add a small piece
of bacon to each scallop, bake about 10 minutes and serve with
mayonnaise.
In the district of Boulogne-sur-Mer scallops are minced,
mixed with minced mushrooms and simmered a moment in
butter, seasoned, returned to the shell, garnished with crayfish
tails, sprinkled with crumbs, melted butter and grated cheese,
and browned in the oven; or, minced, mixed with minced oysters
or mussels, and with minced mushrooms, parsley, and chives,
heated in the liquid from the scallop shells or from the oysters,
returned to the shells, sprinkled with crumbs and melted butter,
and browned in the oven.
Brittany
SCALLOPS IN THE STYLE OF NANTES
(Coquilles Saint-Jacques a la Nantaise)
12 large or 24 small scallops Salt and pepper
1 onion, minced Muscadet (White wine of
Yz garlic clove, minced Brittany)
1 teaspoon minced parsley Bread crumbs
Butter, melted✪ Scallops
FRENCH 309
Page 130 · 5 recipe records on this page
Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Heat onion, carrot, and shallots in 3 tablespoons melted butter, stirring, and not allowing them to color. Add wine, bouquet, garlic, and 2 tablespoons bouillon. Cover and simmer. Wash the crawfish well and dry in a napkin. Wet with the brandy and flare. (This is optional.) Add to the simmering mixture last 2 tablespoons bouillon, salt and cayenne; cover and simmer, stirring once or twice. Take out bouquet and garlic, add butter and serve sprinkled with parsley. The little sauce that is left should cling nicely to the crawfish.
Brittany LOBSTER MORLAISIENNE
(Homard a la Morlaisienne)
1 medium-sized lobster J/4 teaspoon tarragon, minced
!/4 cup butter Salt and pepper
Yi cup good applejack 1 tablespoon flour
3 shallots, minced 1 cup cream Yi teaspoon chevril, minced
(or parsley)
Cut lobster in pieces, removing stony pouch and intestines. Crack claws. Heat 3 tablespoons butter and quickly brown lobster portions. Lay on a dish, pour brandy over and flare. Lay in a saucepan with herbs and seasonings, and the butter from frying. Add any liquid from lobster (and 2-3 tablespoons hot
water if liquid is insufficient). Cover closely and simmer, turning the pieces from time to time until tender. Take up and keep hot. Add flour mixed with remaining melted butter, and then the cream. Boil 5 minutes, strain, and serve in a boat.
Along the Brittany coast plain boiled lobster is the preferred
dish. It is served with coarse salt, and the fine Brittany cider
is drunk with it.
SCALLOPS
(Coquilles St. Jacques)
Take the scallops out of the shell, roll them in bread crumbs, then put them back in cleaned shell with the liquor and a little garlic-butter (i.e. rub a bowl well with garlic; then place butter in bowl, cover, and let stand until flavored); add a small piece of bacon to each scallop, bake about 10 minutes and serve with mayonnaise.
In the district of Boulogne-sur-Mer scallops are minced, mixed with minced mushrooms and simmered a moment in butter, seasoned, returned to the shell, garnished with crayfish tails, sprinkled with crumbs, melted butter and grated cheese, and browned in the oven; or, minced, mixed with minced oysters or mussels, and with minced mushrooms, parsley, and chives, heated in the liquid from the scallop shells or from the oysters, returned to the shells, sprinkled with crumbs and melted butter, and browned in the oven.
Brittany
SCALLOPS IN THE STYLE OF NANTES (Coquilles Saint-Jacques a la Nantaise)
12 large or 24 small scallops Salt and pepper 1 onion, minced Muscadet (White wine of
Yz garlic clove, minced Brittany)
1 teaspoon minced parsley Bread crumbs
Butter, melted
Records on this page
BrandadeCrawfish Bordeaux StyleLobster MorlaisienneScallopsScallops in the Style of Nantes