Scallops, To Stew

Ingredients

• 8 scallops
• 1 pt. maitre d’h6tel sauce

Method

1. 1

   Wash and drain the scallops.

2. 2

   Remove the beard and black part, and cut them into three or four pieces.

3. 3

   Put the sauce into a double cooker, add the prepared scallops, and cook until tender.

4. 4

   If no double cooker is available, cook in a basin or jar in hot water.

5. 5

   Serve in a deep dish garnished with sippets of toast or fried bread.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 178. The excerpt below is the record exactly as published.

Scallops, To Stew (Petoncles a la Maltre d’Hotel) 8 scallops. I pt. maitre d’h6tel sauce

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