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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsA, B9, H, C
    MineralsFluorine, Cobalt

    Ingredients Jump to Instructions ↓

    1. 2 Dozen Scallops

    2. Small Bottle dry white

    3. wine

    4. 1 Bay leaf

    5. 1/2 lb Mushroom

    6. 2 Eggs

    7. 4 sl To

    8. 6 sl Bread

    9. Parsley

    10. 4 To 6 Quarters Lemon

    Instructions Jump to Ingredients ↑

    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.

    5. Retain the marinade.

    6. Fry the mushrooms in butter at a low heat, stirring constantly.

    7. Bring the marinade to the boil and add 1/2 teaspoonful of butter.

    8. Thicken with the egg yolks.

    9. Combine with mushrooms and scallops and douse in the wine sauce.

    10. Serve on a bed of bread fried in butter and garnish with parsley and lemon.

    11. Serves 4


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