Comprising Scollops of Mutton, with Fine-herbs. a la Claremont.

with Oysters.

d' l'Indienne .

Scollops of Mutton, with Olives farcies.

with Mushrooms and Truffles.

859. Scollops Of Mutton, With Fine-Herbs

Bone a loin of mutton, and with a sharp knife pare off the sinewy skin which lies beneath the fat of the upper and under or minion fillets. Next, cut these fillets into neatly-trimmed scollops, and place them in a circular order in a sauta-pan with two ounces of clarified butter; season with pepper and salt, and fry them over a brisk tire, until browned on both sides; then pour off,the grease, and add sufficient fine-herbs sauce (No. 14) for the entree; allow the whole to simmer together over the tire for three minutes, and then dish up the scollops, either in a pyramidal form, in a close circle, or else in an ornamental border of potato or rice. These scollops may also be garnished with a border of croquettes of mutton, mushrooms, potatoes or rice.

Note. - The garnishes here alluded to will serve for mutton scollops generally.

860. Scollops Of Mutton, A La Claremont

Prepare the scollops as in the foregoing case, fry them brown, pour off all the grease, and add enough Claremont sauce (No. 58), for the entree, set the whole to simmer briskly on the lire for three minutes, and serve.

861. Scollops Of Mutton, With Oysters

These are prepared according to the foregoing directions, and when the grease has been poured off, add as much brown oyster sauce (No. 51) as will suffice for the entree, simmer the whole together on the fire for three minutes, and serve.

862. Scollops Of Mutton, A L'Lndienne

Prepare the scollops in the usual manner, fry them brown, pour off the grease, add then some curry sauce (No. 47) and a minced mangoe; simmer the whole together on the fire for five minutes, and send to table with some plain boiled rice served separately.

863. Scollops Of Mutton, With Olives Farcies

These are prepared in the same way as the foregoing, and when they have been fried and the grease poured off, add two dozen olives farcies, two large gravy-spoonfuls of Espagnole sauce (No. 3), a little cayenne and lemon-juice, and a small piece of glaze ; toss the whole together, allow the scollops to simmer briskly on the stove-fire for three minutes, and then serve.

864. Scollops Of Mutton, With Mushrooms And Truffles

Sautez or fry the scollops brown, then pour off the fat, and add a small glass of Madeira, a dozen button-mushrooms, three ounces of truffles cut into scollops, a little cayenne, and a small piece of glaze; toss the whole together over the stove-fire until mixed, and then add enough finished Expagnole sauce for the entree, and a little lemon-juice; set the scollops to simmer on the fire for three minutes, and serve.