Page:Mrs Beeton's Book of Household Management.djvu/436

376 and a small pinch of cayenne. Dip them into the batter, drop them one by one into hot fat, fry to a golden-brown, drain on a cloth, pile up on a hot dish, garnish with fried parsley, and serve with lobster or tomato sauce (No 281)

Time.—To fry, from 5 to 6 minutes. Average Cost, 1s. 6d. Sufficient for 8 or 9 persons. Seasonable from January to June.

Ingredients.—6 scallops, 6 large flap mushrooms, 1 oz. of butter, 1 or 2 tablespoonfuls of white sauce, milk, salt and pepper.

Method.—Remove the scallops from their shells, and wash well in cold water. Put them into a stewpan with just sufficient milk to cover, add a little salt and pepper and simmer gently for about 50 minutes. Drain well, chop the yellow and white parts separately, moisten with a little white sauce, and season to taste. While the scallops are cooking remove the stalks of the mushrooms, peel them and fry them in hot butter. Place an equal portion of the white part of the scallops on each mushroom, pile the red part on the top, make thoroughly hot in the oven, and serve.

Time.—About 1¼ hours. Average Cost, 1s. to 1s. 6d. Sufficient for 4 or 5 persons. Seasonable from January to June.

Ingredients.—12 scallops, 1 teaspoonful of finely-chopped parsley, breadcrumbs, butter, salt and pepper.

Method.—Wash and drain the scallops, chop them finely, and mix with them an equal quantity of breadcrumbs. Season liberally with salt and pepper, and add the parsley. Wash and dry the deeper shells, butter them thickly, and sprinkle lightly with breadcrumbs. Fill the shells with the preparation, cover the surface lightly with breadcrumbs, and add two or three bits of butter. Bake in a moderate oven until well-browned, and serve in the shells.

Time.—30 minutes. Average Cost, 1s. 2d. to 2s. Sufficient for 5 or 6 shells. Seasonable from January to June.

Ingredients.—1½ dozen of scallops, a cupful of breadcrumbs, 1 oz.