Mrs. Beeton's Dictionary of Every-Day Cookery / The "All About It" Books

by Mrs. Beeton

FOWL SCOLLOPS.

[Cold Meat Cookery.] Ingredients.—The remains of cold roast or boiled fowl, ½ pint of Béchamel, or white sauce. Mode.—Strip off the skin from the fowl; cut the meat into thin slices, and warm them in about ½ pint, or rather more, of Béchamel, or white sauce. When quite hot, serve, and garnish the dish with rolled ham or bacon toasted. Time.—1 minute to simmer the slices of fowl. Seasonable at any time.