How to Cook Turkey and Sausage Scallop
Turkey and Sausage Scallop:
Butter a pudding dish and fill with alternate layers of cold minced
turkey and cooked minced and cold sausage meat, seasoning slightly as
you go. The sausage will supply nearly all the seasoning you wish. Pour
in as much gravy or weak stock as the dish will hold; let it soak in for
a few minutes and cover with a mush of bread crumbs, peppered, salted
and soaked in cream or milk, then beaten smooth with an egg and a
tablespoonful of butter melted. It should be half an inch thick. Cover
and bake for 1/2 an hour, then uncover and brown. Serve at once, as the
crust will soon fall. From "The National Cook Book," by Marion Harland
and Christine Terhune Herrick.
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