Curried Scallops

Ingredients

• just enough oyster liquor to cover them
• a tablespoon of white flour
• a teaspoon of curry powder
• salt
• pepper

Method

1. 1

   Stew the scallops in just enough oyster liquor to cover them.

2. 2

   Bring gradually to the boil, after which cook 2 minutes.

3. 3

   Have ready in another vessel a white sauce, made by stirring into a tablespoon of hissing hot butter, a tablespoon of white flour and a teaspoon of curry powder; add to these when smooth the hot liquor from the scallops, a little at a time, stirring all in.

4. 4

   Lastly, put in the scallops; boil 1 minute, and serve.

5. 5

   Garnish with rice croquettes, serving these instead of plain boiled rice.

6. 6

   Serve sliced lemons with this dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 171. The excerpt below is the record exactly as published.

CURRIED SCALLOPS.— Stew the scallops in just enough oyster liquor to cover them. Bring gradually to the boil, after which cook 2 minutes. Have ready in another vessel a white sauce, made by stirring into a tablespoon of hissing hot butter, a table- spoon of white flour and a teaspoon of curry powder; add to these when smooth the hot liquor from the scallops, a little at a time, stirring all in. Lastly, put in the scallops; boil 1 minute, and serve. Garnish with rice croquettes, serving these instead of plain boiled rice. Serve sliced lemons with this dish. — Mrs. H. E. Gillette. 1841 S. Wabash Ave., Chicago, 111. BAKED SHAD. — Remove the scales and entrails, leave on the heads and tails. Wash thoroughly and wipe dry. Fill with a dress- ing made of 1 cup of stale bread crumbs, 1 tablespoon of butter, a little chopped onion, 14 teaspoon of marjoram, some of salt and 254 FISH a little pepper

Cook this with the app: pantry check, scaling, and the assistant.