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Sheila Lukins, Julee Rosso

Scallop

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About
To attractively finish a pie crust edge. Also to bake a dish, such as scalloped potatoes, with cream or a creamy sauce; or a thin small piece of meat, such as a veal scallop; or a type of shellfish.

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