[Sca-cooks] scalloped potatoes and corn

[Phil Troy / G. Tacitus Adamantius]

On Dec 14, 2005, at 10:55 PM, margaret wrote:

> The term derives from the use of a scallop (shell) shaped dish used  
> to bake oysters and other shellfish in milk or a sauce and often  
> topped with breadcrumbs.  The name of the dish became transferred  
> to the method of cooking around the early 18th Century.
>
> Bear

That makes sense on the surface, and often the less-than-perfect  
explanations turn out to be the simple truth, but I'm wondering about  
how early versions of the potato dish are called "escalloped", which  
I believe is an old French term, but generally not one used to  
describe the shellfish in French.

Unless there's some kind of reverse Francicizing (Francophonicising?  
Frenchifying?) taking place, I'd expect the dish to be known as  
cockled or coquilled potatoes...

Adamantius


>
>
>> Hmm. Adamantius? Anyone else? Know where the term "scalloped"  
>> came  from in scalloped potatoes and scalloped corn etc.?
>>
>> I can't ever remember having such a dish that had real scallops in  
>> it.
>>
>> Stefan
>
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brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

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