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4
helpingsEasy
Published 1861
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