Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 172

Pick the scallops, and wash them extremely clean; make them very dry. Flour them a very little. Fry them of a fine light brown. Make a nice, strong, light sauce of veal and a little ham; thicken a very little, and gently stew the scallops in it for half an hour.