Imperial Scallop


I remember helping my grandmother do some “downsizing” and “uncluttering” when I was in high school, and she had a cabinet over her refrigerator full of old, old cookbooks and recipe leaflets dating from her early married years in the World War One era.  I sure wish I had been able to save them; but I am finding the internet is a bonanza of these old books.
"The Good Housekeeping Women’s Cook Book  1909" has some good recipes, you can download the free PDF at the link.  Here is one of them.  I did modify it by adding peas and a little onion for flavor, and I give a recipe for the cream sauce and bread crumbs, which the original didn’t show…you were supposed to know how to make those recipes.  They also give just wood stove baking directions; a moderate oven is usually 350°-375°.
This is a very good recipe to use up Easter goodies, but we liked enough to make it whenever I have too many eggs or they are on a good sale, the last time I made this they were 50¢ a dozen on the best sale we had seen for several years.
Imperial Scallop
1          tablespoon chopped onion 
1          cup  ham – diced
1          cup peas, fresh or frozen
  1 ½    cups  cream sauce
  3        large  eggs -- hard cooked and sliced
     ½    cup  fresh bread crumbs
  2        teaspoons  melted butter
                             
                        Cream sauce
  1 ½    cups  milk
  3        tablespoons  butter
  3        tablespoons  flour
            Salt and pepper to taste
Preheat oven to 375°.
Toss melted butter and breadcrumbs and set aside.  Grease a 1-1 ¼ quart shallow casserole.
To prepare cream sauce; melt butter, set off heat and whisk in flour until smooth, heat over medium heat one minute, stirring constantly.  Set off heat and whisk in milk slowly.  Let cook 3-4 minutes until medium thick.
Stir the ham, onion and peas into the cream sauce, put half in a baking dish, add the sliced or chopped eggs, then the rest of the ham mixture, cover with bread crumbs, and bake until a very light brown.
Bake at 375° for 20-25 minutes until bubbly and crumbs are brown.

4 servings

4 comments:

  1. This looks delicious! I'm going to add it to our menu this week. Thank you!
    I love my grandmother's cookbooks and recipe file; I feel very connected to her when I make her recipes. Did you and your inherit your grandmother's recipe box?

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    Replies
    1. Well, we did inherit some our mom's old cookbooks.

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  2. And thank you for the link to the pdf for the Good Housekeeping cookbook from 1909! Fun!

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