Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 197

Stew the scallops in just enough oyster liquor to cover them. (Your fish merchant will give you all the oyster liquor you want and be glad to get rid of it.) Bring gradually to the boil, after which cook two minutes. Have ready in another vessel a roux made by stirring into a great spoonful of hissing hot butter a tablespoonful of white flour and a teaspoonful of curry powder. Add to these, when smooth and all a-bubble, the hot liquor from the scallops, a little at a time, keeping the spoon busy until all is in. Lastly, put in the scallops; boil one minute and serve. Garnish with rice croquettes, serving these instead of plain boiled rice. Send around sliced lemons with this dish. The lovers of scallops will enjoy it.