Scallops Bresloise

Ingredients

• 1 pint scallops
• 2 tablespoons butter
• 1 cup water
• 1 tablespoon flour
• 1% cup white cooking wine
• V% teaspoon salt
• Jy teaspoon pepper
• 1 small white onion, chopped
• 34 cup buttered bread crumbs

Method

1. 1

   Cook scallops in water or water and wine with salt and pepper for 5 minutes; drain and chop.

2. 2

   Cook onion with butter for 5 minutes, add flour, stir until blended, then gradually add reserved liquor.

3. 3

   Bring to boiling point, add scallops and remaining ingredients except buttered crumbs.

4. 4

   Fill buttered shells with mixture, sprinkle with crumbs, and bake until crumbs are brown.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 106. The excerpt below is the record exactly as published.

SCALLOPS BRESLOISE 1 pint scallops 2 tablespoons butter 1 cup water or 1 tablespoon flour Y% cup water and 3 tablespoons fresh bread crumbs 1% cup white cooking wine 4 clove garlic, finely chopped V% teaspoon salt 1 teaspoon chopped parsley Jy teaspoon pepper 1 egg yolk 1 small white onion, chopped 34 cup buttered bread crumbs

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