Scallops a la Poulette

Ingredients

• Wash a pint of scallops
• the yolks of three eggs
• half a pint of milk
• two tablespoonfuls of butter
• one of flour
• half a teaspoonful of salt
• a saltspoonful of pepper

Method

1. 1

   Wash scallops, cover with boiling water for five minutes, and drain.

2. 2

   Beat egg yolks, mix with milk.

3. 3

   In a chafing-dish, mix butter and flour, add milk and yolks, then scallops.

4. 4

   Stir until hot, serve immediately.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 29. The excerpt below is the record exactly as published.

a saltspoonful of pepper. Serve when hot. Chicken may be cooked after the same fash- ion. DUCK A LA BORDELAISE Roast a duck and cut it in blocks ; to one pint of these blocks use a tablespoonful of butter and one of flour, and half a pint of stock. Put the butter and flour in the chafing-dish, add the stock, stir until boiling. Add the duck and a teaspoon- ful of mushroom ketchup, half a can of mush- rooms, a teaspoonful of salt, a teaspoonful of kitchen bouquet and a teaspoonful of onion juice. When hot add a tablespoonful of chopped parsley, and serve. Turkey or chicken may be substituted for the duck. LOBSTER A LA NEWBURG Boil a good-sized lobster; when cold remove the meat and cut in cubes of about one inch. Hard-boil three eggs. Put the yolks through a sieve ready for use ; put into the chafing-dish one tablespoonful of butter and one of flour ; mix ; add My Best 250 Recipes 107 two-thirds of a cupful of good milk or cream; add a little of this sauce, when it has thickened, to the yolks of the eggs ; rub to a paste, mix them with the sauce; add half a teaspoonful of salt, a saltspoonful of white or black pepper and about half a saltspoonful of grated nutmeg or a drop of extract of ,nutmeg. This sauce should be thick and have the general appearance of mayonnaise dressing. Add the lobster. When hot it is ready to serve. SCALLOPS A LA POULETTE Wash a pint of scallops, cover with boiling water for five minutes, and drain. Put them away until perfectly cold; beat the yolks of three eggs and add to them half a pint of milk and stand aside. At serving-time put two tablespoonfuls of butter and one of flour in the chafing-dish ; mix ; add the milk and yolks of eggs and the scallops ; stir until the sauce is smoking hot. Put out the light immediately, or the sauce will curdle. Add half a teaspoonful of salt

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