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| Baked Tanrogans With Cheese Sauce |
One of the most popular
shellfish caught in local waters is the escallop, called "Tanrogan" in The Isle
of Man. Tanrogan was originally the name given to the scallop shell when it was
filled with cod oil to provide a lamp for the fishermen. A rush, which quickly
soaked up the oil, was used for the wick.
Miniature scallops, "Queenies" have become increasingly popular in
recent yeras and are exported in great quantities all over the world. They can
be stewed in wine or milk, fried in bacon fat, or deep fried in batter. There
are between eight and twelve scallops to the pound, compared with forty to
eighty queenies.
8
Scallops
1/4 Pint Fish
Stock
1 Small Onion,
Quartered
Salt and
Pepper
One Bay
Leaf.
Remove scallops from
their shells and clean, but do not remove the yellow tip. Place in an
oven-proof dish with the stock, onion, seasoning and bay leaf. Cover and cook
gently in a moderate oven for about ten minutes. Lift out the scallops and
replace them in their shells, and keep the juice in the dish to use in the
sauce.
The
Sauce
1 oz.
Butter
1 oz.
Flour
1/4 Pint
Milk
2 oz. Cheddar
Cheese
2 Tablespoons
Cream
Melt butter, stir in flour and cook
for one minute. Remove from heat, add milk and liquor from the scallops. Bring
to the boil. Beat in cream and half of the grated cheese. Pour a little of the
sauce into each scallop shell, sprinkle with the rest of the grated cheese, and
brown under the grill.
Serve on a bed of piped
mashed potatoes.
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