Put the scallops and mushrooms into a casserole with one tablespoonful of the butter, cover, and let cook for ten minutes.
Peel and chop finely the onion and shallots, blanch them in water, and drain.
Put them into an earthenware pan with the remainder of the butter and cook until a light brown color; stir in the flour, mix for a few minutes over the fire, add the stock and scallop liquor, simmer for fifteen minutes, stirring in the yolks of eggs one at a time, season with salt, pepper, and a dust of red pepper, put in the scallops and mushrooms, and heat but do not boil; mix in the cream just before serving.
Garnish the top with the pieces of pastry.
STEWED EELS
- 2 or 3 eels
- ½ pint (1 cup) white stock
- 2 tablespoonfuls cream
- 2 ozs. (2 heaping tablespoonfuls) flour
- 2 ozs. (2 heaping tablespoonfuls) butter
- ½ teaspoonful whole white peppers
- Seasoning of salt, pepper, and red pepper
- Bunch of parsley
- ¼ teaspoonful lemon juice
- 1 small onion
- Blade of mace
- Bunch of sweet herbs
Skin and divide the eels into pieces about two inches long, put them into a casserole with the stock, sliced onion, herbs, mace, lemon juice, parsley, and whole peppers. Bring to the boil, skim, and allow to simmer for twenty minutes; lift out the eels and strain the stock.
Melt the butter in the casserole, stir in the flour, add the liquid from the fish, the cream, and boil for five minutes, stirring all the time, then add the seasonings and the eels, allow to heat thoroughly, and serve.
Lobster Newburgh