Petoncles d la Provencale (Scallops in Provençale Style)

Ingredients

• 18 scallops
• | pint of white stock
• 2 oz. of butter
• ^ gill cream
• 1 small onion
• 2 shallots
• 1 oz. flour
• 3 yolks of eggs
• 3 mushrooms

Method

1. 1

   Cook scallops in butter for 10 minutes.

2. 2

   Sauté onion and shallots until light brown, stir in flour, moisten with scallop liquor and stock, simmer for 15 minutes.

3. 3

   Stir in yolks, season, add scallops, heat without boiling, mix in cream before serving, and garnish with puff-pastry fleurons.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 186. The excerpt below is the record exactly as published.

Petoncles d la JPcovene4ale {Scallops in Provenqale Style). — 18 scallops, | pint of white stock, 2 oz. of blotter, ^ gill cream; 1 small onion, 2 shallots 1 oz. flour, 3 yolks- of eggs, 3 mushrooms. Put the scallops in a stewpan with one ounce of butter, and let it cook for ten minutes. Peel and chop finely the onion and shallots, blanch them in water, and drain. Put them ii> a saucepan with an ounce of butter, and cook until light brown ; stir in the flour, stir a few minutes over the fire, moisten with scallop liquor and the stock, let it simmer for fifteen minutes, stir in the yolks of eggs,

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