Royal Scallop

Name: Royal Scallop
Ingredients: 3 hard-cooked eggs; 1 cup flaked fish or meat, cut in cubes; 1 1/2 cups buttered crumbs; 2 cups medium white sauce

From Canadian cook book, 1924

Vegetables, as cooked peas and diced potatoes, may be used instead of meat.

Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 37. The excerpt below is the record exactly as published.

ROYAL SCALLOP. 3 hard-cooked eggs. 1 c. flaked fish or meat, cut in cubes. 1^ c. buttered crumbs. 2 c. medium white sauce.

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