|The Compleat Cook|
|by Nathaniel Brook|
Expertly Prescribing The Most Ready Wayes, Whether Italian, Spanish Or French, For Dressing Of Flesh And Fish, Ordering Of Sauces Or Making Of Pastry.
111 - 120 of 250 for scallops in cream sauce
Drain oysters, reserve ... Spread 1/3 crumbs in casserole dish. Cover ... with pepper. Combine cream, salt, and Worcestershire sauce. Pour over ... minutes or until done.
Real butter should ... with bread crumbs. In a separate bowl, ... cracker crumbs. Mix cream with salt, pepper and Worcestershire sauce. In a ... oysters well-done, bake longer.
Drain oysters, reserving ... 1/3 of crumbs in a greased 8 ... with pepper. Combine cream, oyster liquid, and Worcestershire sauce and pour over ... minutes. Makes 4 servings.
Prepare stuffing according ... dry stuffing. Spread in 13 x 9 ... and serve with Sauce. Heat and ... Slice, cooked carrots may be added with the chicken.
Chop 1 bunch ... 2 tablespoons butter in 2-quart saucepan over ... by half. Add cream and continue cooking until sauce is reduced and ... sauce. Arrange salmon scallops atop sauce. Broil ... underdone, about 1 minute.
Drain oysters, reserving ... cup liquor, mushrooms, cream and the Worcestershire. ... reserved crumbs. Bake in 350 degree oven ... desired. Makes 8 servings.
Heat the oysters in a skillet and ... aside. Make the cream sauce. Melting the ... Keep layering until all is used up. Cook in 350 degree oven until bubbly.
Drain oysters, reserving ... of the crumbs in a buttered 8 ... Menu Note: Orange-cranberry sauce with this is ... gingerbread with whipped cream on top or lemon flavored cornstarch pudding sauce.
Drain oysters; reserve ... Spread 1/3 crumbs in greased 8x1 1/4 ... and crackers and use a little less butter. I always double this recipe for holidays.
Prepare stuffing as per directions. Spread in baking pan, 13 ... testing. Let stand 5 minutes, then serve. SAUCE: Combine, heat. Serve over scallop. Serves 12.
top of page