Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Dozen Scallops
Small Bottle dry white
-wine
1 Bay leaf
1/2 lb Mushroom
2 Eggs
4 sl To 6 sl Bread
Parsley
4 To 6 Quarters Lemon

1. Wash and drain the scallops, slice up the mushrooms, seperate the
white from the yolks and lightly beat the yolks.

2. Put the scallops in a bowl, cover with wine and allow them to soak
for 15 minutes with the bay leaf added.

3. Season to taste and cook in wine at a low heat for
15 minutes.

4. Remove the scallops from the wine and drain them and place in a
warming dish. Retain the marinade.

5. Fry the mushrooms in butter at a low heat, stirring constantly.

6. Bring the marinade to the boil and add 1/2 teaspoonful of butter.
Thicken with the egg yolks.

7. Combine with mushrooms and scallops and douse in the wine sauce.

8. Serve on a bed of bread fried in butter and garnish with parsley
and lemon. Serves 4

SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 5/93

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