898. SCOTCH SCOLLOPS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
scallops
seasoning
breading
cooking the scallops
ham scallops
quenelles
sauce
Instructions (11)
  1. Trim the scollops as in the foregoing case.
  2. Season with parsley and shalots chopped fine, pepper and salt.
  3. Place the scollops after they have been bread-crumbed in the usual way, in a saucepan with a little clarified butter.
  4. Mark the scollops of ham separately.
  5. Prepare also two dozen small round quenelles with some highly seasoned veal force meat.
  6. When about to send to table, fry the scollops of veal and ham of a light colour.
  7. Glaze them.
  8. Dish them alternately in a close circle—first placing a scollop of veal and then one of ham.
  9. Fill the centre with the quenelles (previously poached).
  10. Pour a little thickened brown gravy with a little glaze in it, or some well-finished Espagnole sauce, round the entrée.
  11. Serve.
Original Text
898. SCOTCH SCOLLOPS. TRIM the scollops as in the foregoing case, season with parsley and shalots chopped fine, pepper and salt; place the scollops after they have been bread-crumbed in the usual way, in a saucepan with a little clarified butter: mark the scollops of ham separately; prepare also two dozen small round quenelles with some highly seasoned veal force meat. When about to send to table, fry the scollops of veal and ham of a light colour, glaze them, and dish them alternately in a close circle—first placing a scollop of veal and then one of ham; fill the centre with the quenelles (previously poached), pour a little thickened brown gravy with a little glaze in it, or some well-finished Espagnole sauce, round the entrée, and serve.
Notes
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