Scalloped Collops

Ingredients

• the collops
• a piece of butter
• a spoonful of flour
• nutmeg to taste
• a dust of cayenne pepper
• one boned and minced anchovy
• a tablespoonful of cream

Method

1. 1

   Remove collops from shells, soak in weak salt water, parboil in their liquor, and drain.

2. 2

   Put liquor in a stewpan with butter, flour, nutmeg, cayenne, anchovy, and cream.

3. 3

   Stir and boil for ten minutes, place collops back in shells, cover with sauce, and finish with fried bread-crumbs.

4. 4

   Heat in the oven and serve.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.

Scalloped Collops. First remove the collops from the shells without tearing them, and then soak in a little weak salt and water to free them from sand and grit. Then parboil them for five minutes in their own liquor, and drain them. Now the liquor from the collops should be put into a small stewpan with a piece of butter, a spoonful of flour, nutmeg to taste, a dust of cayenne pepper, one boned and minced anchovy, and a tablespoonful of cream

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