Scollops of cold Veal or Chicken

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Veal or Chicken ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a scrape of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
bits of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
crumbs of bread fried ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (9)

Mince the meat extremely small.
Set the minced meat over the fire with a scrape of nutmeg, a little pepper and salt, and a little cream, for a few minutes.
Put the mixture into the scallop shells.
Fill the shells with crumbs of bread.
Place bits of butter over the bread crumbs.
Brown the scallops before the fire.

Alternative Serving Suggestion

Serve the prepared veal or chicken in a dish.
Lightly cover the meat with fried bread crumbs, or place them on in little heaps.
This presentation looks and tastes good.

Original Text

Scollops of cold Veal or Chicken.

Mince the meat extremely small, and set it over the fire, with a scrape of nutmeg, a little pepper and salt, and a little cream, for a few minutes; 46then put it into the scallopshells, and fill them with crumbs of bread; over which put some bits of butter, and brown them before the fire.

Veal or chicken, as above prepared, served in a dish, and lightly covered with crumbs of bread fried (or they may be put on in little heaps), look and eat well.

Notes

—