1 cup white wine, dry
1 cup fish stock
1/4 cup carrots, julienne strips of
1/4 cup turnips, julienne strips of
1/4 cup leeks, julienne strips of salt &
12 scallops, large fresh
Directions
Les Petoncles a la Nage
Claude Cyr, chef-proprietor of Au cion del la baie in Metis sur Mer,
makes a simple soup from scallops and vegetables.
In a medium saucepan, bring wine, fish, stock and vegetables to a
boil, season with salt and pepper to taste. Reduce heat and simmer 5
minutes or until vegetables are tender-crisp. Place 6 scallops in
each of 2 heated bowls. Divide the very hot stock among the bowls,
stir briefly and serve at once. SERVES: 2
SOURCE: _A Taste of Quebec_ by Julian Armstrong
Servings: 2 servings
Les Petoncles A La Nage (Scallop Soup) Recipe brought to you by Recipe Ideas
Categories: Scallop; Soup
The History of Recipes
It is possible to follow the history of meal recipes way back into distant history, in truth as far back into recorded history as early Egypt, and maybe even further. Interesting though that maybe, generally, these old records were just very simple pictorial recipes for food preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history is a collection of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius assembled a number of documents which described recipes prepared by his fellow Romans. In his publication, he describes how the meals were separated into appetizers, main meal and dessert, a very modern way of dining. Aspicius informs us how the Roman cooks used a wide range of aromatic flavours, including a few you will know like thyme, mint and parsley. Later, there were two interesting cookery books which appeared in the 1300s ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books have no connection with the indian food that we all know today, but instead accounts of the types of food on the tables of the rich and wealthy people of that time. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from Arab cooking, including spices such as rosemary and coriander. These new spices and herbs led to an explosion in publications on food, most of which are now in private cookery archives. For the decades that followed, the upper-class families of the West tried to serve the most exotic meals, and as a consequence, chefs and their recipe collections could command a high salary. Even so, it was during the 19th century that fine cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. By the time we get to the 20th century, cookery publications were increasing in popularity mostly as a result of more people being able to read, increased leisure time and a general increase in wealth. The arrival of television brings us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on our site. |
We hope you enjoy this Les Petoncles A La Nage (Scallop Soup) recipe.
