SC - Period steamed buns

[Elaine Koogler]

And just be sure you're buying them from a reputable place...it has occurred that some
form of whitefish, flavored to taste like scallop, has been substituted!

Kiri

Stefan li Rous wrote:

> >Margali gave this recipe from Vehling:
> > My old standby, granted I have this from waaaaaaay back when all I had access to
> > was the Vehling:
> > [lightly] cook scallops remove the hard and objectionable parts, mince the meat
> > very fine, mix this with cooked spelt and eggs, season with pepper, [shape into
> > croquettes and wrap] in caul, fry, underlay a rich fish sauce and serve as a
> > delicious entree.
>
> What are these "hard and objectionalble" parts on scallops? All the scallops
> I've seen were round disks about an inch in diameter and about half that
> thick, sometimes smaller sometimes larger depending upon whether they were
> from ocean or bay. These were firm, kind of like shrimp in firmness but
> I don't remember any "hard and objectionalble" parts. Or were these
> already removed from the ones I saw for sale at the seafood counter?
>
> I may have to try this recipe sometime, when I'm feeling extravagent.
> Although as I remember there is a big difference in price between the
> bay and ocean scallops.
>
> --
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas           stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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