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Personal Chef Recipe FISH SCALLOP.
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ROAST STURGEON.
MATELOT OF TENCH.
TENCH STEWED WITH WINE.
STEWED TROUT.
BOILED TURBOT.
BAKED FILLETS OF TURBOT.
FILLETS OF TURBOT A L'ITALIENNE.
TURBOT A LA CREME.
TURBOT AU GRATIN.
BOILED WHITING.
BROILED WHITING.
FRIED WHITING.
WHITING AU GRATIN, or BAKED WHITING.
TO DRESS WHITEBAIT.
FISH PIE, WITH TENCH AND EELS.
FISH SCALLOP.
FISH SCALLOP.
ANCHOVY SAUCE FOR FISH.
APPLE SAUCE FOR GEESE, PORK, &c.
BROWN APPLE SAUCE.
ASPARAGUS SAUCE.
ASPIC, or ORNAMENTAL SAVOURY JELLY.
BECHAMEL, or FRENCH WHITE SAUCE.
BECHAMEL MAIGRE, or WITHOUT MEAT.
PICKLED BEETROOT.
BENTON SAUCE (to serve with Hot or Cold Roast Beef).
BREAD SAUCE (to serve with Roast Turkey, Fowl, Game, &c.).
their principal articles of export.
BEURRE NOIR, or BROWNED BUTTER (a French Sauce).
MELTED BUTTER.
1 minute to simmer.

Personal Chef Recipes - by Mrs Beeton

FISH SCALLOP.

Ingredients:Remains of cold fish of any sort
1/2 pint of cream
1/2 tablespoonful of anchovy sauce
1/2 teaspoonful of made mustard
ditto of walnut ketchup
pepper and salt to taste (the above quantities are for 1/2 lb. of fish when picked); bread crumbs.
Method:Put all the ingredients into a stewpan, carefully picking the fish from the bones; set it on the fire, let it remain till nearly hot, occasionally stir the contents, but do not allow it to boil. When done, put the fish into a deep dish or scallop shell, with a good quantity of bread crumbs; place small pieces of butter on the top, set in a Dutch oven before the fire to brown, or use a salamander.
Time: 1/4 hour.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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