Skip to content

Fowl Scollops

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. [COLD MEAT COOKERY.] Ingredients.—The remains of cold roast or boiled fowl, ½ pint of Béchamel, or white sauce.
  2. Mode.—Strip off the skin from the fowl;
  3. cut the meat into thin slices, and warm them in about ½ pint, or rather more, of Béchamel, or white sauce.
  4. When quite hot, serve, and garnish the dish with rolled ham or bacon toasted.
  5. Time.—1 minute to simmer the slices of fowl.
  6. Seasonable at any time.
  7. FRENCH TERMS used in modern Household Cookery, explained.
  8. ASPIC.—A savoury jelly, used as an exterior moulding for cold game, poultry, fish, &c.
  9. This, being of a transparent nature, allows the article which it covers to be seen through it.
  10. This may also be used for decorating or garnishing.
  11. ASSIETTE (plate).—Assiettes are the small entrées and hors-d’œuvres, the quantity of which does not exceed what a plate will hold.
  12. At dessert, fruits, cheese, chestnuts, biscuits, &c., if served upon a plate, are termed assiettes.—ASSIETTE VOLANTE is a dish which a servant hands round to the guests, but is not placed upon the table.
  13. Small cheese soufflés and different dishes, which ought to be served very hot, are frequently made assiettes volantes.
  14. AU-BLEU.—Fish dressed in such a manner as to have a bluish appearance.