Fish in Scallops

Ingredients

• 1 lb. cold boiled fish
• i^ pint strong white sauce
• 6 oz. butter
• i tablespoonful lemon juice
• ^ lb. tinoed asparagus tips
• i ,, chopped parsley
• 2 oz. grated Parmesan cheese
• 6 yolks of eggs

Method

1. 1

   Make a white sauce.

2. 2

   Stir in parsley, lemon juice, and capers, then add yolks, picked fish, and asparagus tips.

3. 3

   Brush scallop shells with oiled butter, layer with Parmesan cheese, fill with mixture, cover with cheese, melt butter, and pour over each scallop.

4. 4

   Bake for 15 minutes in a hot oven.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 26. The excerpt below is the record exactly as published.

Fish in Scallops.) For 12 Scallop Shells. Time of Preparation : i^ hour. 1 lb. cold boiled fish. i^ pint strong white sauce. 6 oz. butter. i tablespoonful lemon juice. ^ lb. tinoed asparagus tips. i ,, chopped parsley. 2 oz. grated Parmesan cheese. 6 yolks of eggs

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