Scallops Brestoise

Ingredients

• one pint of scallops
• two onions
• one ounce of butter
• one tablespoonful of flour
• half a pint of the scallop liquor
• a good pinch of salt
• half a pinch of white pepper
• a bruised clove of garlic
• half a cupful of fresh breadcrumbs
• a tablespoonful of chopped parsley

Method

1. 1

   Blanch scallops in butter for ten minutes, then drain.

2. 2

   Cook chopped onions in butter until brown, add flour, and moisten with scallop liquor.

3. 3

   Reduce while stirring, season, and add scallops, egg yolks, garlic, breadcrumbs, and parsley.

4. 4

   Stir for two minutes, cool, fill scallop shells, sprinkle with breadcrumbs, moisten with clarified butter, and brown in the oven for five minutes.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 149. The excerpt below is the record exactly as published.

ne table- spoonful of flour, and cook very slowly for three minutes. Add two ounces of grated Parmesan cheese, and the same quantity of grated Swiss cheese; stir all well together. Then place in a vessel and let cool. Place a layer of crab forcemeat on each toast a quarter of an inch thick. Divide the prepared cheese, etc., into six equal parts, giving them a ball-shaped form two inches in diameter Arrange them over the layer of the crab forcemeat right in the centre. Place them on a silver dish, and bake in a 14 2IO THE TABLE. brisk oven for five minutes. Then take out from the oven, and send to the table in the same dish. 392. Scallops Brestoise. — Blanch in one ounce of butter for ten min- utes, and then drain, one pint of scallops; chop up two onions, and put them in a saucepan with an ounce of butter; when brown add one table- spoonful of flour, stirring carefully, and moisten with half a pint of the scallop liquor; if none, white broth (No. 99) will answer. Let reduce while stirring, then season with a good pinch of salt, and half a pinch of white pepper, also a very little cayenne pepper; add the chopped scallops, four egg yolks, and a bruised clove of garlic, also half a cupful of fresh bread- crumbs, and a tablespoonful of chopped parsley

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