COQUILLES
From The complete cook book, 1900
Serves 6
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 67. The excerpt below is the record exactly as published.
COQUILLES. Take any kind of cold roast meat and cut it into very thin slices about an inch square and season it well; pour over it enough gravy and butter to moisten ; place in buttered scallop shells and sprinkle bread crumbs pretty thick on top ; and place in a hot oven until well browned; serve with almond horse radish sauce. Blanch and chop fine twenty-four almonds ; press from the vinegar four tablespoonfuls of horseradish; add to it the yolk of one egg, a saltspoonful of salt and the almonds; set over boiling water and stir continually until it thickens; when it has cooled somewhat mix well and stir in one cup of whipped cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.