TOURTES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Season the scollops with pepper and salt, and squeeze the juice of a lemon over them.
  2. When about to send to table, set the sautapan containing the scollops in the oven, or on a stove-fire for about five minutes, then turn them over in the pan with a fork, taking care not to break them.
  3. Allow them to remain on the fire five minutes longer, and drain them upon a clean napkin.
  4. Next, put the scollops into a stewpan with sufficient Allemande sauce (No. 7) for the entree.
  5. Add two tea-spoonfuls of tarragon-vinegar, the like quantity of Harvey sauce, a tea-spoonful of chopped and blanched parsley, and a little cayenne.
  6. Toss the whole together lightly over the fire.
  7. With this garnish a handsome vol au vent, and serve.
Original Text
TOURTES. 3 oz. of clarified butter, season with pepper and salt, and squeeze the juice of a lemon over them. When about to send to table, set the sautapan containing the scollops in the oven, or on a stove-fire for about five minutes, then turn them over in the pan with a fork, taking care not to break them; allow them to remain on the fire five minutes longer, and drain them upon a clean napkin. Next, put the scollops into a stewpan with sufficient Allemande sauce (No. 7) for the entree, add two tea-spoonfuls of tarragon-vinegar, the like quantity of Harvey sauce, a tea-spoonful of chopped and blanched parsley, and a little cayenne; toss the whole together lightly over the fire, and with this garnish a handsome vol au vent, and serve.
Notes
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