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1902 - With a Saucepan Over the Sea

France - Scallops

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Culinary Articles » Old Recipes and Ancient Recipes » 1902 - With a Saucepan Over the Sea Recipes

1902 - With a Saucepan Over the Sea
France - Scallops

Fry 1 pint of scallops in 1 ounce of butter,
add 2 minced onions,
a tablespoonful of flour,
and 1/2 pint of the juice,
also the yolks of 4 eggs
and 1/2 cup of bread-crumbs.
Bake in small shells.


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