[Sca-cooks] scalloped potatoes and corn

[Fairy Tale Designs]

What about the term "scalloped" as used in sewing?
Think scalloped lace and then think about the
appearance of the potatoes slices, especially at the
edge of the plate/dish.

The term for scalloped lace does come from a scallop
shell I believe.

Just my $.02 :)

-Muiriath
--- "Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net> wrote:

> 
> 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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> 
> 
> 
> 
> "S'ils n'ont pas de pain, vous fait-on dire, qu'ils 
> mangent de la  
> 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
> 
> "Why don't they get new jobs if they're unhappy --
> or go on Prozac?"
>      -- Susan Sheybani, assistant to Bush campaign
> spokesman Terry  
> Holt, 07/29/04
> 
> 
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