| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
New Zealand |
New zealand, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
|
Dozen Scallops |
|
|
Small Bottle dry white wine |
| 1 |
|
Bay leaf |
| 1/2 |
lb |
Mushroom |
| 2 |
|
Eggs |
| 4 |
sl |
To 6 sl Bread |
|
|
Parsley |
| 4 |
|
To 6 Quarters Lemon |
INSTRUCTIONS
1. Wash and drain the scallops, slice up the mushrooms, seperate the white
from the yolks and lightly beat the yolks.
2. Put the scallops in a bowl, cover with wine and allow them to soak for
15 minutes with the bay leaf added.
3. Season to taste and cook in wine at a low heat for 15 minutes.
4. Remove the scallops from the wine and drain them and place in a warming
dish. Retain the marinade.
5. Fry the mushrooms in butter at a low heat, stirring constantly.
6. Bring the marinade to the boil and add 1/2 teaspoonful of butter.
Thicken with the egg yolks.
7. Combine with mushrooms and scallops and douse in the wine sauce.
8. Serve on a bed of bread fried in butter and garnish with parsley and
lemon. Serves 4
SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
Jim Bodle 5/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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