The Swedish, French, American cook book

Take a pound of scallops and a pound of mushrooms; wash and clean the scallops well; peel the mushrooms; put on stove to cook, with one and a half cups milk, from ten to fifteen minutes. When done, take a tablespoon butter, two tablespoons flour; stir until well mixed; then add the milk from the mushrooms and scallops; beat the sauce until rich and creamy; add the mushrooms and scallops; flavor with sherry, pepper, and salt to taste. Let simmer on stove for about five minutes (take care not to let it burn). When ready to serve, add half cup rich cream. Serve on a platter with pastry all around. [This can also be served in vol-au-vent. It is then called Vol-au-vent of Creamed Scallops aux Champignons. Patties can also be filled with this, but the scallops and mushrooms are cut a little smaller.] Scallop Pie with Mushrooms a la Ericsson Hammond Pâté de Petoncles aux Champignons, a la Ericsson Hammond Fill a pie that has been made from puff paste, by lining a pie plate with thin-rolled-out puff paste; fill with beans; make a cover from the pastry; garnish it with strips (twisted in a corkscrew shape) all around and a rosette of pastry (made from cut diamonds) in the centre. Bake until well done and golden brown. Open cover; remove the beans. Have this crust very hot; fill with the creamed scallops; put cover on; serve on silver platter and garnish with parsley and lemons around. Serve for dinner or luncheon as an entree. Filling. One pound scallops and one pound mushrooms; wash and clean scallops and peel mushrooms; cut scallops in pieces. Put on stove with two cups milk to cook from ten to fifteen minutes. Take a tablespoon butter, two tablespoons flour; add the milk from the scallops; flavor with sherry, lemon juice, pepper, and salt to taste; add scallops and mushrooms. When ready, add half cup rich cream. Fried Scallops, with Meuniere Sauce, a la James Gilliland Petoncles frits, Sauce Meuniere, a la James Gilliland Take the scallops; wash well and leave on a clean napkin to dry; roll in egg and then fine bread crumbs, and fry. [Be sure to have your fat very hot and do not put too many in at a time as then they will not be crisp.] Six to eight, if large, are sufficient to fry at a time. Sprinkle with pepper and salt, and when ready to serve, squeeze a little lemon juice over the scallops. Arrange on a platter and garnish with parsley, tomatoes, or lemons, cut in any shape and filled with meuniere sauce. Devilled Scallops ( Petoncles a la Diable ) Wash and clean well a pound of scallops; put on stove with two cups of milk, pepper and salt; cook for about ten minutes. When done, let stand in the milk until cold; then cut in small pieces. Make a rich butter sauce from the milk that the scallops have been cooked in; flavor with mustard, cayenne pepper, salt, and onion juice. Mix with the cut-up scallops and a cut-up mushroom if at hand. Put in little silver shells, ramequin cups, or any ordinary shells that may be at hand. Sprinkle bread crumbs on top with a little piece of butter; put in the oven and bake until golden brown. Arrange on a nice paper doily or napkin; garnish with lemons and parsley all around. Serve for lunch or supper as a fish dish. Scallops on Toast ( Petoncles sur Roties ) a la Brochette