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Milk And Cook: Simmer the scallops in milk for approximately 10 minutes, until quite soft.* When cooked, put scallops onto their shells. Pipe a border of mashed potato around each. Melt butter, stir in flour and cook gently for 3 minutes. Gradually add milk, made up to ^ pint. Cook sauce until thick, adding seasoning and wine. Carefully mask the tops of the scallops with this. Sprinkle with breadcrumbs and cheese and put into a hot oven or under the grill until heated through and brown on top.
Simmer the carcase in the stock for an hour, then
strain. Add the cooked chicken meat and milk,
cook for a further 15 minutes. Rub through a sieve
and blend with cornflour. Add butter and seasoning
and cook for 10 minutes.
Strain and rinse the pan. Melt the margarine, add the flour and cook,
without colouring, for a few minutes. Add the stock
and milk and cook until boiling, stirring con
tinuously, Add the flaked fish, season and boil
gently for 5 minutes. Add the chopped parsley
and serve.
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