Scollops of Mutton, with Mushrooms and Truffles

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Sauté or fry the scallops brown.
  2. Pour off the fat.
  3. Add a small glass of Madeira, a dozen button-mushrooms, three ounces of truffles cut into scallops, a little cayenne, and a small piece of glaze.
  4. Toss the whole together over the stove fire until mixed.
  5. Add enough finished Espagnole sauce for the entrée, and a little lemon-juice.
  6. Set the scallops to simmer on the fire for three minutes.
  7. Serve.
Original Text
SCOLLOPS OF MUTTON, WITH MUSHROOMS AND TRUFFLES. SAUTEZ or fry the scallops brown, then pour off the fat, and add a small glass of Madeira, a dozen button-mushrooms, three ounces of truffles cut into scallops, a little cayenne, and a small piece of glaze; toss the whole together over the stove fire until mixed, and then add enough finished Espagnole sauce for the entrée, and a little lemon-juice; set the scallops to simmer on the fire for three minutes, and serve.
Notes
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