Scallops of Fowl au Bechamel

Ingredients

• a couple of fowls
• clarified butter
• fine salt
• some boiling bechamel

Method

1. 1

   Raise the flesh from a couple of fowls, strip off the skin, lay the fillets flat, and slice them into small thin scallops.

2. 2

   Dip them into clarified butter, arrange in a frying-pan, sprinkle with fine salt, and fry quickly without browning.

3. 3

   Drain from butter, pile in the center of a hot dish, and sauce with boiling bechamel.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 258. The excerpt below is the record exactly as published.

CALLOPS OF FOWL AU BECIIAMEL0 (ENTREE.) liaise the flesh from a couple of fowls as directed for cutlets in the foregoing receipt, and take it as entire as possible from either side of the breast ; strip off the skin, lay the fillets flat, and slice them into small thin scallops ; dip them one b}' one into clarified butter, and arrange them evenly in a delicately clean and not large frying-pan ; sprinkle a seasoning of fine salt over, and just before the dish is wanted for table, fry them quickly without allowing them to brown ; drain them well from the butter, pile them in the centre of a hot dish, and sauce them with some boiling bechamel

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