The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
V

Scallops

6 recipes

Testaceous bivalvular mollusks, having a semi-circular shell grooved on the sides forming rays on each value toward the edges. They are eaten, although of a tough nature.

  1. 1074Scallops a la Brestoise
  2. 1075Scallops a la Havraise
  3. 1076Scallops a la Mariniere
  4. 1077Scallops, Orly
  5. 1078Scallops on Toast, Baked
  6. 1079St. Jacques Shells, Parisian Style—Large Species of Scallops
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