A scallop of meat is a thin slice or steak, as is the Scotch collop and the French escalope. Anything a la Provencale in French cookery is the same as a la Creole in American, it implies tomatoes, onions, cayenne, oil, wine and sometimes garlic.

For this dish cut small slices of mutton, saute them first in a frying pan, light brown, then simmer in water, stock or sauce until they are tender and add sufficient strained tomatoes to serve as a sauce. Season the meat and sauce while stewing with onion, salt and pepper, A leaf shape of fried bread is a good ornament to the dish.