Name: Alvina Mattes’s Onion Scallop
Yield: 6 Servings
Ingredients: Paprika or buttered bread crumbs Freshly grated Parmesan cheese (optional); 1 cup diced celery, cooked and drained well; ¼ cup butter; 3 tablespoons all-purpose flour; ½ cup blanched almond halves; 1 teaspoon salt; ⅛ teaspoon freshly ground black pepper; ⅛ teaspoon grated nutmeg; ½ cup light cream; 12 medium onions, cooked and drained well; 1 cup milk

Preparation info

6
Servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

¼ cup butter
3 tablespoons all-purpose flour
1 teaspoon

Starter
Side dish
Vegetarian

Method

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

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Alvina Mattes’s Onion Scallop

Ingredients

Method

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