Scalloped Scallops

Ingredients

• Take the scallops from their shells
• Make 1/2 pint of ordinary white sauce
• 1 teaspoonful chopped parsley
• 1 yolk of egg
• 1 tablespoonful Chili vinegar
• 1 tablespoonful cream
• salt
• cayenne
• pepper

Method

1. 1

   Wash the scallops in salt and water, then boil them gently for twenty minutes.

2. 2

   Take some scallop shells, butter them, cut the scallops up in small pieces, and lay some in each shell.

3. 3

   Pour the sauce over the scallops, sprinkle with bread crumbs, and bake in the oven for five minutes.

4. 4

   Serve very hot.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 15. The excerpt below is the record exactly as published.

Take the scallops from their shells, and wash them i rait and water to remove all the sand ; then put them i cold water, and boil gently twenty minutes, strain them, in eggs and bread crumbs, and fry in hot fat till a p colour. Put them on a hot dish, and pour over them £ pint of brown or white saucer seasoned with a spoonful lemon pickle, or a tablespoonful of Chili vinegar. Fish and Oyster Pie. Any pieces of cold fish, 12 or more oysters, 1 teaspoonf 1 ^ chopped parsley, i pint white sauce, ma&a -mfti c^stet Hqa***"- MISS CAM K RON'S COOK IS HY BOOK. 43 Remove all bones from tlio fish, and put a layer in a pie dish, them one of oysters, broad crumbs, salt and pepper, and parsley. Repeat till toe dish is full, pour over all the white nauce, and cover either with putt' paste or browned crumbs, and bake ten minutes. Scalloped Scallops. Wash the scallops in salt and water, then boil them gently twenty minutes. Take some scallop shells, and butter them, cut the scallops up in small pieces, and lay some in each shell. Make J pint of ordinary white sauce, add to it 1 teaspoonful chopped parsley, 1 yolk of egg, 1 tablespoonful Chili vinegar, ^d 1 tablespoonful cream, salt, cayenne, and pepper

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