Scollops of Mutton with Olives Farcies

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Prepare the scallops in the same way as the foregoing.
  2. When they have been fried and the grease poured off, add two dozen olives farcies, two large gravy-spoonfuls of Espagnole sauce (No. 3), a little cayenne and lemon-juice, and a small piece of glaze.
  3. Toss the whole together.
  4. Allow the scallops to simmer briskly on the stove-fire for three minutes.
  5. Serve.
Original Text
SCOLLOPS OF MUTTON WITH OLIVES FARCIES.* THESE are prepared in the same way as the foregoing, and when they have been fried and the grease poured off, add two dozen olives farcies, two large gravy-spoonfuls of Espagnole sauce (No. 3), a little cayenne and lemon-juice, and a small piece of glaze; toss the whole together, allow the scallops to simmer briskly on the stove-fire for three minutes, and then serve.
Notes
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