Scallop Pie with Mushrooms a la Ericsson Hammond

Ingredients

• One pound scallops
• one pound mushrooms
• two cups milk
• a tablespoon butter
• two tablespoons flour
• half cup rich cream

Method

1. 1

   Fill a pie made from puff paste, line a pie plate with thin-rolled-out puff paste, fill with beans, cover with pastry, and garnish.

2. 2

   Bake until golden brown.

3. 3

   Open cover, remove beans, fill with creamed scallops, put cover on, and serve garnished with parsley and lemons.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 190. The excerpt below is the record exactly as published.

Scallop Pie with Mushrooms a la Ericsson Hammond Pat6 de Petoncles aux Champignons, a la Ericsson Hammond Fill a pie that has been made from puff paste, by lining a pie plate with thin-rolled-out puff paste; fill with beans; make a cover from the pastry; garnish it with strips (twisted in a corkscrew shape) all around and a rosette of pastry (made from cut diamonds) in the centre. Bake until well done and golden brown. Open cover; remove the beans. Have this crust very hot; fill with the creamed scallops; put cover on; serve on silver platter and garnish with parsley and lemons around. Serve for dinner or luncheon as an entree. Filling. One pound scallops and one pound mushrooms; wash and clean scallops and peel mushrooms; cut scallops in pieces. Put on stove with two cups milk to cook from ten to fifteen minutes. Take a tablespoon butter, two tablespoons flour; add the milk from the scallops; flavor with sherry, lemon juice, pepper, and salt to taste; add scallops and mushrooms. When ready, add half cup rich cream

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