• 4 large escallops
• cider (optional)
• 2½ oz. bacon fat or margarine

Prepare the escallops. Separate the roes (orange tongue) and place in a casserole with just enough cider or water to prevent sticking and a shaving of fat on top; cover. Melt the rest of the fat, add sufficient breadcrumbs to give a moist texture, then add onion, lemon juice and seasoning. Cut the escallops in half horizontally; season. Cover the bottom of each shell with a thin coating of the