Scallops Fricasseed or Fried

Ingredients

• the muscular part of scallops
• two tablespoonfuls of butter
• two tablespoonfuls of flour
• half a pint of milk
• the yolks of four eggs
• a teaspoonful of salt
• a dash of pepper
• just a grating of nutmeg
• a tablespoonful of chopped parsley

Method

1. 1

   Wash scallops thoroughly, drain, and cover with boiling water.

2. 2

   Bring to a boil and drain again.

3. 3

   In a saucepan, mix butter and flour, add milk and stir until boiling.

4. 4

   Add scallops, salt, pepper, nutmeg, and hot yolks.

5. 5

   Stir in parsley and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 15. The excerpt below is the record exactly as published.

Scallops Fricasseed or Fried. — Of scal- lops only the muscular part is used. Fri- casseed they form one of the nicest of lunch- eon dishes. Wash them thoroughly in cold water, drain, and pour over sufficient boil- ing water to cover ; bring them to the boil- ing point and drain again. To each pint allow two tablespoonfuls of butter, two tablespoonfuls of flour, half a pint of milk and the yolks of four eggs. Put the butter and flour into a saucepan ; when mixed add the milk and stir until boiling ; add the scallops, a teaspoonful of salt, a dash of pepper, just a grating of nutmeg, and when hot add the yolks slightly beaten, a table- spoonful of chopped parsley

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