Meat Scallops (Coquilles de Viande au Gratln)

Ingredients

• | lb. cooked meat
• 1 gill brown sauce
• 1 table-sp. sherry
• 2 table - sps. bread-crumbs
• 1 table - sp. grated cheese
• A little butter

Method

1. 1

   Trim the meat and cut it into tiny dice.

2. 2

   Heat the meat in a saucepan with brown sauce, season, and add sherry.

3. 3

   Grease scallop shells, sprinkle with bread-crumbs and cheese, fill with meat mixture, cover with more bread-crumbs and cheese, and top with butter.

4. 4

   Bake until golden.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 403. The excerpt below is the record exactly as published.

2 table - sp. bread- crumbs. A little butter. Prepare the onions and slice them thinly so that they fall in rings. Put them into a saucepan of fast boiling water with a little salt. Boil them rapidly from 15 to 20 minutes and drain. Then put them into a saucepan with the | pint of sauce and let them simmer until tender. Add the meat cut in fine shreds or chopped, the grated cheese and seasoning. Heat thoroughly, but do not boil again. Pour the mixture into a fireproof dish, sprinkle the bread-crumbs over, put a few small pieces of butter on the top and brown in the oven. 1029. Pilau of Cold Beef 1 lb. cold roast beef. 2 table • sps. chopped onions. 1 oz. butter or dripping. Salt. Pepper. 2 table-sps. whole rice. 3 tomatoes. Stock or meat boilings. Trim the meat, removing all skin, gristle, and superfluous fat, then cut it in small fine shreds. Melt the butter or dripping in a stewpan, put in the chopped onion and cook it for 5 minutes with- out allowing it to brown. Then add the prepared meat, pepper and salt, and cook again for a few minutes, stirring now and again. Meanwhile, wash the rice and put it into another small saucepan with cold water to cover it, and bring to the boil. Allow the rice to boil for 5 minutes, then strain it and rinse with fresh cold water. Add this rice to the meat, &c., in the other saucepan along with two of the tomatoes wiped and cut in small pieces. Pour in enough hot stock or meat boilings to cover all the ingredients, put on the lid and simmer slowly about 1 hour, stirring occasionally. Then arrange the pilau neatly on a hot dish and garnish with remaining tomato, cut in 6 or 8 pieces and cooked a few minutes in the oven. Time to cook, about 1J hours. Sufficient for 3 or 4 persons. 1030. Cold Meat in Sauce This is a very simple way of warming up meat, especially meat that is rather underdone. Cut some tender meat in slices and trim them neatly. Then take some good sauce, such as brown, piquante, mushroom, tomato, soubise, Robert, &e., according to taste and the kind of meat used. Put into a saucepan sufficient sauce to cover the meat to be re-heated, lay in the slices and let them soak or marinade in it for | hour. Then warm gently au bain-marie (see p. 248). When thoroughly hot, serve neatly and garnish with croutons of fried bread, baked tomatoes, grilled mushrooms, rolls of bacon, green peas, or any other suitable garnish. 1031. Meat Scallops (Coquilles de Viande au Gratln) | lb. cooked meat. 1 gill brown sauce. 1 table-sp. sherry. 2 table - sps. bread- crumbs. 1 table - sp. grated cheese. Seasoning. A little butter

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