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2799.—SAVOURY TOMATOES. (See Tomatoes, Baked, No. 1611; Tomatoes, Stuffed, No. 1617 Tomatoes Stuffed with Mushrooms, No. 1618, and other Recipes given in Chapter XXX.

2800.—SCALLOPS. (See Recipes No. 615-621.)


Ingredients.—1 hen lobster, ¼ of a pint of white sauce, 2 yolks of eggs, anchovy essence, butter, breadcrumbs, cayenne, salt and pepper.

Method.—Remove the spawn, pound it with 1 oz. of butter, and pass it through a fine sieve. Cut the flesh of the lobster into small dice. Heat the sauce, add the pounded spawn, ½ a teaspoonful of anchovy essence, cayenne and seasoning to taste. Stir over the fire for a few minutes, add the lobster and yolks of eggs, and continue to stir and cook slowly for 2 or 3 minutes longer. Turn into well-buttered scallop shells, or the lobster shell if preferred, and add a thin layer of breadcrumbs. Sprinkle lightly with salt and pepper, add a few small pieces of butter, and bake in a moderate oven for about ½ an hour.

Time.—To bake the scallops, about ½ an hour. Average Cost, from 2s. to 2s. 6d. Sufficient for 4 or 5 persons. Seasonable from July to September.


Ingredients.—1 tin of lobster (a good brand), ⅓ of a pint of white sauce, ½ a teaspoonful of anchovy essence, butter, breadcrumbs, salt, cayenne.

Method.—Take the lobster out of the tin, and cut the flesh into small dice. Make the white sauce as directed (see Sauces, No. 222), add about ½ a teaspoonful of anchovy essence, salt to taste, and a liberal seasoning of cayenne. Place the prepared lobster in well-buttered scallop shells, cover lightly with sauce, and add a thin layer of breadcrumbs. Sprinkle with oiled butter, bake until lightly browned, then serve.

Time.—To bake the scallops, about 20 minutes. Average Cost, 1s. Sufficient for 6 persons. Seasonable at any time.

2803.—SCOTCH WOODCOCK. (Fr.Anchois à l'Ecossaise.)

Ingredients.—The yolks of 2 eggs, 1 gill of cream (or cream and milk in equal parts), anchovy paste, toast; butter, cayenne, salt.

Method.—Cut the toast into 2-inch squares, butter well, and spread them with anchovy paste. Season the yolks with a little cayenne and