. The Boston Cooking School magazine of culinary science and domestic economics. the boiling point,drain and dry on a cloth. Roll insifted bread crumbs,then in an egg, beatenand diluted with a table-spoonful of milk, andagain in fine in deep fat and drainon soft paper. Haveready a case or basketmade from a five-centloaf of bakers bread;turn- the scallops intothe basket, decoratewith parsley and serveat once, with sauce tar-tare in a separate make the case, re-move the crust from the bread and cut aslice from the top for a cover, cut out the butter and let brown in a hotoven.
. The Boston Cooking School magazine of culinary science and domestic economics. the boiling point,drain and dry on a cloth. Roll insifted bread crumbs,then in an egg, beatenand diluted with a table-spoonful of milk, andagain in fine in deep fat and drainon soft paper. Haveready a case or basketmade from a five-centloaf of bakers bread;turn- the scallops intothe basket, decoratewith parsley and serveat once, with sauce tar-tare in a separate make the case, re-move the crust from the bread and cut aslice from the top for a cover, cut out the butter and let brown in a hotoven. Brush over the bottom of theserving dish with white of egg, set thehot case upon it and the egg willharden and hold the case firmly inplace. Sauce Tartare for Fried Scallopsor Fish Beat the yolk of an egg; add a gen-erous fourth a teaspoonful of salt anda dash of paprika; beat again, thengradually beat in a tablespoonful ofcider vinegar, then with an egg beaterbeat in one cup of olive oil, a teaspoon-ful and after a time a tablespoonful ata time. Finish with two tablespoon-. Fried Scallops in Bread Basket fuls, each, of fine-chopped pickles,olives, capers and parsley. 3S0 THE BOSTON COOKING-SCHOOL MAGAZINE Halibut Cutlets Pick cooked halibut in flakes to makeone cup and a half of fish; sprinkle itwith one-fourth a teaspoonful of salt
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
