Scallops on Toast

Ingredients

• 1 pint scallops
• 1 teaspoonful seasoning salt
• the juice of 1 lemon
• 6 pieces of buttered toast
• 1 ounce butter
• 1/2 can tomatoes
• 1 tablespoonful sugar
• 1 teaspoonful salt
• 1/2 teaspoonful pepper
• the yolks of 8 eggs

Method

1. 1

   Season scallops with seasoning salt and lemon juice, marinate for 1 hour.

2. 2

   Dip in milk, roll in cracker dust, and fry in hot fat.

3. 3

   Divide scallops on buttered toast.

4. 4

   Fry onion in butter, add tomatoes, sugar, salt, and pepper; cook for 20 minutes, strain, add yolks of eggs, pour over scallops, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 94. The excerpt below is the record exactly as published.

Scallops on Toast. — Season 1 pint scallops with 1 teaspoonful seasoning salt, add the juice of 1 lemon, let them marinate 1 hour ; then dip in milk and roll in cracker dust, fry in hot fat to a fine color; divide the scallops on 6 pieces of buttered toast At the same time fry 1 fine^cut onion in 1 ounce butter 5 minutes ; add Vt can tomatoes, 1 tablespoonf ul sugar, 1 teaspoonful salt, */s teaspoon- ful pepper, cook 20 minutes ; then strain ; add the yolks of 8 eggs

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