Scollops of Meat or Fish is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of cooked meats cut into rounds that are coated in Allemande sauce, breaded and deep fried before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Scollops of Meat or Fish.
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This is a classic recipe for a Victorian version of Scollops of Meat or Fish that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 312.—SCOLLOPS OF MEAT, OR OF FISH.
Trim neatly into round or oval scollops any kind of cooked poultry, game, meat or fish; dip these in good Allemande sauce, No. 17; place them on a dish over the ice, and when set cold and firm, dip each piece in beaten egg ; roll them in bread-crumbs, and fry them in hot frying fat ; dish them up on a folded napkin, garnish with fried parsley, and serve hot.
Modern Redaction
Ingredients:
cooked poultry, game, meat or fish cut into round or oval scallops
200ml Allemande sauce (or as much as is needed)
1 egg, beaten
150g breadcrumbs
oil for frying
Method:
Trim the meat into neat scollops then dip each one in Allemande sauce until completely coated. Place in a dish, cover with clingfilm then refrigerate until the sauce is set and firm.
Heat oil to a shallow depth in a large pan. Dip the coated scollops in beaten egg then coat evenly with breadcrumbs. Add to the hot oil and fry until golden brown all over and warmed through.
