Devilled Scallops

Ingredients

• one quart of scallops
• one-half of a cup of butter
• one teaspoonful of salt
• one-eighth of a teaspoonful of cayenne
• one teaspoonful of made mustard
• one cupful of white stock

Method

1. 1

   Boil scallops in their liquor, drain, and chop finely.

2. 2

   Cream butter, add salt, cayenne, mustard, and hot white stock.

3. 3

   Mix in scallops and liquor, let stand, then place in a dish, sprinkle with crumbs, dot with butter, and bake for 20 minutes.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 76. The excerpt below is the record exactly as published.

Devilled Scallops Put one quart of scallops in a saucepan and beat in their own liquor just to the boiling-point. Drain, save the liquor, and chop them rather fine. From one-half of a cup of butter remove one tablespoonful. Beat the contents of the cup to a cream, and add one teaspoonful of salt, one-eighth of a tea- spoonful of cayenne, and one teaspoonful of made mustard. Beat thoroughly and mix with one cupf ul of white stoc

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