Scollops

Ingredients

• two ox-brains
• three tablespoonfuls of olive-oil
• half a pint of Montpellier butter
• a bay-leaf
• squeeze the juice of a lemon
• sprinkle over them a little salt
• sprinkle over them a little pepper

Method

1. 1

   Soak and blanch the ox-brains, then cook them in broth and let them cool.

2. 2

   Drain and place in a sauté pan with olive oil, salt, pepper, lemon juice, and tarragon.

3. 3

   Simmer for a few minutes.

4. 4

   In another pan, heat Montpellier butter, add the brains, and glaze.

5. 5

   Serve with the butter poured over them.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 72. The excerpt below is the record exactly as published.

scollops, pass them in bread-crumbs, then into some well-beaten eggs and bread-crumbs again. Give each scollop a nice form with your hands ; after which, place them in a saut^-pan, with a few thin rashers of bacon, half a carrot, the quarter of an onion shred fine, a bay- leaf, salt to taste, half a pint of French white wine, and same quantity of broth ; let these simmer for half an hour, then strain and dish the scollops on some croiltons fried in butter, sprinkle over them a little hot Neapolitan sauce (No. 208), and serve. 865. OX-BRAINS WITH MONTPELLIER BUTTER. Soak and blanch as above two ox-brains, then cook them in good broth, and let them get cold in the broth ; after which drain, and put them in a saute -pan with three tablespoon fuls of olive-oil, sprinkle over them a little salt PRACTICAL HOUSEHOLD COOKERY. 169 and pepper, squeeze the juice of a lemon, add a few sprigs of tarragon, and set the saute-pan on the fire to simmer for a few minutes, and draw the pan fix)m the fire. Put half a pint of Montpellier butter (No 163) into another saut^pan on the fire, put the two brains in it, and glaze them well Dish them up, and pour the Montpellier butter over them before sending to the table. S66. BLACK PUDDINGS. Take one pint of pig's blood, add to it half a pint of boiled cream, half a pound of the inside fat of the pig, cut in small dice, cut three onions also in dice and fry them with two ounces of butter in a frying-pan without colouring them ; mix these with the blood, season with half an ounce of salt, a pinch of pepper^ a little grated nutmeg, a sprig of thyme, and half a bay-leaf

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