Scalloped Scallops (Petoncles en Coquilles)

Ingredients

• f doz. scallops
• £ tea-cupful bread
• J tea-cupful milk
• 2 or 3 table-sps. white sauce
• 2 tab.-sps. bread-crumbs
• 2 tab.-sps. grated cheese
• 1 dessert-sp. chopped parsley
• Lemon juice
• Salt
• pepper
• Butter

Method

1. 1

   Put the scallops into a moderate oven in their shells until the shells open.

2. 2

   Remove them, wash, clean, and cut into dice.

3. 3

   Cook mushrooms in butter and lemon juice, mix with scallops, add soaked bread, white sauce, parsley, and seasoning.

4. 4

   Put into greased shells, sprinkle with bread-crumbs and cheese, add butter, and brown in the oven or under the grill.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 179. The excerpt below is the record exactly as published.

Scalloped Scallops (Petoncles en Coquilles) Scallops. Lemon juice. Salt, pepper. White bread-crumbs. Chopped parsley. Butter. 328. Scallops k la Fran^aise (Coquilles St. Jacques a la Fran^aise) 2 or 3 table-sps. white sauce. Seasoning. 2 tab.-sps. bread-crumbs. 2 tab.-sps. grated cheese. A little butter. f doz. scallops. A few mushrooms. £ tea-cupful bread. J tea-cupful milk. 1 dessert-sp. chopped parsley

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