Scallops (Petoncles) a la Poulette

Ingredients

• Select nice fresh scallops; to one pound
• one and a half cups milk
• a tablespoon of butter
• two tablespoons flour
• juice from a small lemon
• cayenne pepper
• salt
• half cup cream
• yolks of two eggs

Method

1. 1

   Simmer scallops in milk for about twelve minutes.

2. 2

   Prepare a sauce with butter, flour, and the milk, adding lemon juice, cayenne, and salt.

3. 3

   Mix in the scallops and cream mixed with egg yolks.

4. 4

   Serve on a platter with pastries or bread rings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 189. The excerpt below is the record exactly as published.

callops ( Petoncles ) a la Poulette Select nice fresh scallops; to one pound take one and a half cups milk; put on stove and simmer for about twelve minutes. When done, put a tablespoon of butter in a saucepan; add two tablespoons flour; stir until well dissolved; add the milk from the scallops, juice from a small lemon, and cayenne pepper and salt to taste. Beat the sauce until nice and smooth; add the scallops, then half cup cream that is mixed with the yolks of two eggs

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