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Scallops A La Francaise Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 pt scalops
3/4 c water
1/4 c wine
1/2 tsp salt
1 sm onion, chopped
2 tbs butter
2 tbs flour
1/2 clove garlic, minced
1 tsp minced parsley
1 egg yolk
3/4 c buttered crumbs
2 tbs grated Parmesan cheese
Directions:
Directions:
Simmer scallops 5 minutes in mixture of water, wine, salt, and cayenne. Drain, reserving liquid. Cook onion in butter until tender, blend in flour, add liquid drained from scallops and cook until thickened, stirring constantly. Add garlic and parsley and cook 5 min longer. Add gradually to beaten egg yolk mixing well. Chop scallops and add to mixture. Place in buttered scallop shells, top with buttered crumbs and Parmesan cheese and brown in hot oven (400º)
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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