Scallop Shells with Spaghetti
From Fifty dinners, 1895
Serve hot.
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 58. The excerpt below is the record exactly as published.
SCALLOP SHELLS WITH SPAGHETTI. 129 pour back, and strain again ; when thoroughly cooled add a sherry-glassful of maraschino. Do not use any colouring. Now set the mould upon a bed of crushed ice, pour in jelly liquid to the depth of a quarter of an inch ; let this set quite firmly, and then, having wiped the strawberries with a fine cloth, arrange them in a ring on the firm jelly, pour in more jelly, and set the ring of strawberries ; when firm, set a ring of the banana discs overlapping each other, set it with jelly, and then arrange a second layer of strawberries, com- pleting the filling of the mould with the remainder of the jelly. Cover the mould with the lid of a stewpan with broken ice upon it, and let the jelly set quite firmly, turn it out when wanted, putting the whipped cream in the centre. Boil two ounces of spaghetti in the usual way, and make a quarter of a pint of sauce Milanaise tomatee thus : — Make a roux with a quarter of an ounce of butter and a quarter of an ounce r n 1 11 • 1 • ■ s/l/fUS with 01 flour ; when well mixed stir m a quarter spaghetti, of a pint of milk, adding a dessert-spoonful of grated Parmesan, and the same of tomato conserve or puree ; boil up, and pass through the hair sieve. Butter half a dozen silver or china scallop shells
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Cook this with the app: pantry check, scaling, and the assistant.