Alvina Mattes’s Onion Scallop

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • teaspoon freshly ground black pepper
  • teaspoon grated nutmeg
  • 1 cup milk
  • ½ cup light cream
  • 12 medium onions, cooked and drained well
  • 1 cup diced celery, cooked and drained well
  • ½ cup blanched almond halves
  • Paprika or buttered bread crumbs Freshly grated Parmesan cheese (optional)


    1. Preheat oven to moderate (350°F.).

    2. Make a cream sauce by melting the butter and stirring in the flour, salt, pepper and nutmeg. Cook gently, stirring, until mixture is bubbly. Slowly add milk and cream. Continue to cook, stirring, until thickened.

    3. Arrange layers of onions, celery and almonds in a buttered casserole. Pour cream sauce over the vegetables and sprinkle the top with paprika or buttered crumbs. Sprinkle with Parmesan cheese if desired. Bake until sauce is brown and bubbly.