pescatariannut-freesoy-freefish-free
Scallops in Sauce
From The Hotel St. Francis cook book, 1919
Serves 1
Oysters and clams may be prepared in the same manner.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 223. The excerpt below is the record exactly as published.
two spoonfuls of flour and two spoonfuls of butter, and add the juice and a little stock, making a thin sauce. Season with salt and pepper, add the yolk of one egg and two spoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.