Scallop Shortcake

Scallop shortcake.
Ingredients
  • 3/4 pound cooked scallops
  • 1 can (3 ounces) sliced broiled mushrooms
  • 1/3 cup butter or margarine
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon Worcestershire sauce
  • 2 drops tabasco
  • 1 can (8 ounces) tomato sauce
  • 1-2/3 cups milk
  • 1/4 cup sliced stuffed olives
  • 2 cups biscuit mix
  • 1 egg yolk, beaten
  • 1 tablespoon coffee cream
Instructions
  1. Cut large scallops in half.
  2. Drain mushrooms, saving liquid.
  3. Melt butter; blend in flour, salt, paprika, Worcestershire sauce and tabasco.
  4. Add tomato sauce, milk and mushroom liquid.
  5. Cook until thick, stirring constantly.
  6. Add olives, scallops and mushrooms.
  7. Heat.
  8. Prepare biscuit mix as directed.
  9. Place in a round cake pan, 8 x 1 inch.
  10. Combine egg yolk and cream.
  11. Brush on top of biscuit dough.
  12. Bake in a very hot oven, 450° F, for 15 to 20 minutes or until brown.
  13. Cut in half lengthwise.
  14. Place one third of the scallop mixture on bottom half of shortcake.
  15. Cover with top half of shortcake.
  16. Top with remaining scallop mixture.
Notes
Serves 6.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish