This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
1 quart scallops.
3 tablespoons butter.
3 tablespoons flour.
1/2 cup Mayonnaise Dressing.
1/2 teaspoon thyme.
Parboil scallops, drain, and cut in quarters. To scallop liquor add enough fish stock to make one and one-third cups. Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, fish liquor. When boiling point is reached remove to back of range and add gradually Mayonnaise Dressing; then scallops and thyme. Keep hot in chafing dish, but do not allow mixture to boil. For the thyme remove the tiny leaves from sprigs of dried thyme.
Few grains salt.
Parboil scallops, drain and cut in quarters. Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, cream. Bring to the boiling point and add tomatoes mixed with soda. Again bring to the boiling point, add cheese and, as soon as cheese has melted, egg slightly beaten, scallops, and seasoning. Serve on squares of toasted bread.
1 pint scallops.
1/2 cup butter.
1 cup cracker crumbs.
1/2 cup soft bread crumbs.
1/2 cup cream.
Wash and pick over scallops. Melt butter and add cracker and bread crumbs. Put a layer of crumbs in buttered dish, cover with scallops, add one-half the cream and season with salt and pepper; repeat, cover with buttered crumbs and bake until crumbs are brown, the time required being about twenty-five minutes.
1 pint scallops 1/2 cup water 1/2 cup white wine 1/2 teaspoon salt 1/8 teaspoon pepper.
1 small white onion.
2 tablespoons butter 1 tablespoon flour.
3 tablespoons fresh bread crumbs 1/2 clove garlic, finely chopped 1 teaspoon chopped parsley 1 egg yolk ¾ cup buttered bread crumbs.
Cook scallops in water and wine, to which salt and pepper have been added, five minutes; drain and chop. Chop onion and cook with butter five minutes, stirring constantly; add flour and stir until well blended; then pour on gradually, while stirring constantly, liquor drained from scallops. Bring to the boiling point and add scallops and remaining ingredients, except buttered bread crumbs. Fill buttered shells with mixture, sprinkle with buttered crumbs, arrange in pan, and bake until crumbs are brown.
Clean one quart scallops and pour over the juice of one lemon, one tablespoon olive oil, one-half teaspoon finely chopped parsley, one teaspoon salt, and one-half teaspoon pepper. Cover, let stand thirty minutes, and drain. Mix three tablespoons chopped cooked ham, four tablespoons soft, stale bread crumbs, two tablespoons grated Parmesan cheese, and one teaspoon chives, finely cut. Dip scallops in egg, roll in mixture, fry in deep fat and drain on brown paper. Sprinkle with salt, remove to hot platter, and garnish with parsley.
Have ready a large kettle containing vigorously boiling water, adding one tablespoon salt to each quart of water. Put in live lobsters, tail end down, one at a time, having the water come to the boiling point between each addition. Lobsters should be entirely covered by water. Cover and let boil twenty minutes.
Remove meat from a two-pound lobster and cut in small pieces. Put body bones and claw meat in a stewpan, cover with two and one-half cups cold water and add one slice, each, carrot and onion, sprig of parsley, and stalk of celery. Bring to the boiling point and let boil until reduced to one and one-half cups; then strain. Melt four tablespoons butter, add four tablespoons, flour and stir until well blended; then pour on gradually lobster stock. Bring to the boiling point and add one-half cup heavy cream, yolks two eggs, slightly beaten, and lobster dice. Season with one tablespoon lemon juice, one-half teaspoon salt, one-fourth teaspoon paprika, and one-eighth teaspoon pepper. Put one tablespoon boiled rice in each buttered individual casserole, fill with lobster mixture, and on top place a small slice broiled tomato, brushed over with melted butter and seasoned with salt and pepper..
Split a one and one-half pound live lobster (see The Boston Cooking-School Cook Book, p. 189), put in dripping pan, brush shell over with olive oil or melted butter and bake in a hot oven fifteen minutes. Remove to plank and garnish with Julienne potatoes, slices of peeled and chilled tomatoes, overlapping one another, slices of cucumber and parsley. Pour over lobster melted butter, seasoned with salt, pepper and lemon juice.
Split and bake a lobster, same as for Planked Live Lobster, cooking only twelve minutes. Clean and pick over one cup oysters, put over tail and body meat of lobster, sprinkle with salt and pepper and dot over generously with butter. Put in oven and bake until oysters are plump and edges curl. Garnish with Saratoga Chips (see The Boston Cooking School Cook Book, p. 314) and sprigs of parsley.