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They can also be describing a method for preparing any kind of minced meat baked in pok a tok rules cream sauce, sometimes presented in a scallop shell.
My Better Homes and Gardens Cook Book, 5th edition, 1930, 1939 Meredith Publishing Company:Des Moines IA 1937 "Raw Scallops, Cutchoque.Put the butter on the stove in a frying-pan, and when it becomes hot, put in the lobster.Of course, most dishes are not invented.Caveach fell form favor in American cookbooks, disappearing altogether bu the tiem of Fannie Farmer (1896).Of late, the dish has been rediscovered as secabeche, en item in 'gourmet' exotica, another ironic note." - The Virginia Housewife, Mary Randolph, facsimile 1824 edition with historical notes and.A dish of creamed shrimp especially popular in New England and the Midwest.Put it into a sheet of fine or puft paste, and bake it; after it is baked, serve uncovered with a white sauce." (p.Two centuries later, a feature of the American diet became a between-meal snack at a vendor's stand, and a dozen or two half shells became a prelude to a more substantial oyster pie or, on the West Coast, an oyster omelet known as Hangtown fry.He succeeded, and set up new oyster beds on the emerging reefs." - History of Food, Mauguelonne Toussaint-Samat, translated by Anthea Bell Barnes Noble Books:New York 1992(p.
When all are in, put to them a pint of water, cover it close, and set it over a hot fire; when the shells are wide open and the inside loosens, they are done; then take them out ant trim them clean; add pepper and.
Annually, as our demand exceeds the local supply.Spiny lobster tails can be boiled, steamed, deep-fried or broiled, or the raw meat can be removed for the shell and used in any of the prepared dishes such a scurries, thermidors, newburgs or salads.Such was the power of Delmonico.Species of Littorina are found around the is usual to cook periwinkles for about 10 minutes in boiling, salted water, and then to pick them out of their shells with a pit.Makes 4 or 4 servings." - Good Housekeeping Cook Book, Dorothy.Stir, cover, and cook for 10 minutes longer.Uncover and continue baking until top forms brown crust.Sardine cuisine is traditionally popular throughout this region.Scald the crustaceans in boiling water so that the heads and shells can be easily removed.Slice them for salads.