Fowl Scallops

Ingredients

• Mince the meat of a cold fowl
• a dash of nutmeg
• cayenne
• a shred of lemon-peel
• over the fire in a little thin cream or white broth
• Strew with bread-crumbs until covered
• put bits of butter on top

Method

1. 1

   Mince the meat of a cold fowl very fine, season with salt, pepper, nutmeg, cayenne, and lemon-peel.

2. 2

   Heat in cream or white broth without boiling, then pour into clean buttered scallop-shells.

3. 3

   Cover with bread-crumbs and bits of butter, and brown in the oven for twenty minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 545. The excerpt below is the record exactly as published.

Fowl Scallops.— l^Iince the meat of a cold i fowl very line, season with salt and pepper, a | dash of nutmeg and cayenne, and a shred of : lemon-peel. Put this over the tire in a litt/e thin cream or wliite broth. When thoroughly wanned thi'ough (not boiled), pour into clean I buttered scallop-shells. Strew with bread- i criunbs until cover

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