Note 252 — INDEX
Reading edition
No. 252. Scallops of Trout.—Take a medium size trout and cut into slices one inch thick, put into a saucepan with a little melted butter, add salt, white pepper and the juice of a lemon; when done on one side, turn and cook the other. Mash some boiled potatoes and with them form a border on a platter that can go to the oven; moisten the potatoes lightly with melted butter and brown in the oven; when done arrange the scallops in the center of the potato border and pour over it a sauce bechamel (No. 31.)