Home › The Principles of Cookery › SALMON, SCALLOPED (Cold Meat Cookery)

SALMON, SCALLOPED (Cold Meat Cookery)

Lift the flesh from the remains of cooked salmon, remove the skin and bones, and tear the meat into flakes. Season these rather highly with salt, pepper, and cayenne. Mix with them one-fifth of their weight in finely-grated bread-crumbs, and moisten them lightly with any cold sauce there may be, or, failing this, with clarified butter. Butter some scallop-shells, cover the inside with finely-grated bread-crumbs, and shake off any that do not adhera. Put in the fish, cover it thickly with crumbs, lay two or three little pieces of butter on the top, and bake the scallops in a brisk oven till the surface of the crumbs is brightly-browned. Serve the fish in the shell, neatly arranged on a hot dish, and covered with a folded napkin. If preferred, lightly-mashed potato may be mixed with the fish instead of bread-crumbs. If scallop-shells are not at hand, deep oyster-shells, well cleaned, may be used instead, or even shallow dishes will answer the same purpose. Time to bake the scallops, about a quarter of an hour. Sufficient, three or four scallops for a dish.