Devilled Scallops

Ingredients

• one pint scallops
• three tablespoons butter
• two tablespoons flour
• one-half teaspoon salt
• one-fourth teaspoon mustard
• a few grains cayenne
• the reserved liquor

Method

1. 1

   Clean scallops, heat to boiling, drain, and reserve liquor.

2. 2

   Melt butter, add flour mixed with salt, mustard, and cayenne.

3. 3

   Gradually add reserved liquor, thicken, and add scallops.

4. 4

   Serve with brown bread sandwiches.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 11. The excerpt below is the record exactly as published.

Devilled Scallops Clean one pint scallops, heat to boiling point, drain, and reserve liquor. Melt three table- spoons butter, add two tablespoons flour, mixed with one-half teaspoon salt, one-fourth teaspoon mustard, and a few grains cayenne. Pour on gradually the reserved liquor. When sauce begins to thicken, add the scallops. Serve with brown bread sandwiches. Fried Scallops Cook one pint selected scallops in blazer, until liquor flows freely from them. Drain, and dry on a towel. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs, and fry in a small quantity of hot fat, being careful to do but few at a time. Serve with mayonnaise dressing or sauce Tartare. Shrimps with Curried Rice Cook three tablespoons butter

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