Scallops of Fowl au Béchamel

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 4 min Total: 4 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
For the scallops
For serving
Instructions (9)
  1. Raise the flesh from a couple of fowls as directed for cutlets in the foregoing receipt, and take it as entire as possible from either side of the breast; strip off the skin, lay the fillets flat, and slice them into small thin scallops.
  2. Dip them one by one into clarified butter.
  3. Arrange them evenly in a delicately clean and not large frying-pan.
  4. Sprinkle a seasoning of fine salt over.
  5. Just before the dish is wanted for table, fry them quickly without allowing them to brown.
  6. Drain them well from the butter.
  7. Pile them in the centre of a hot dish, and sauce them with some boiling béchamel.
Quick preparation
  1. Take a ready-dressed fowl from the spit or stewpan.
  2. Raise the fillets, and slice the scallops into the boiling sauce before they have had time to cool.
Original Text
SCALLOPS OF FOWL AU BÉCHAMEL. (ENTRÉE.) Raise the flesh from a couple of fowls as directed for cutlets in the foregoing receipt, and take it as entire as possible from either side of the breast; strip off the skin, lay the fillets flat, and slice them into small thin scallops; dip them one by one into clarified butter, and arrange them evenly in a delicately clean and not large frying-pan; sprinkle a seasoning of fine salt over, and just before the dish is wanted for table, fry them quickly without allowing them to brown; drain them well from the butter, pile them in the centre of a hot dish, and sauce them with some boiling béchamel. This dish may be quickly prepared by taking a ready-dressed fowl from the spit or stewpan, and by raising the fillets, and slicing the scallops into the boiling sauce before they have had time to cool. Fried, 3 to 4 minutes.
Notes
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