scallop

1. A thin, boneless, round- or oval-shaped slice of meat or fish that is usually lightly breaded and quickly sautéed. Known as escalope in French. scallop 2. To prepare a food (most notably potatoes) by layering slices of it with cream or a creamy sauce in a casserole. Scalloped foods are often topped with bread or cracker crumbs before being baked. 3. To form a decorative edge in the raised rim of pie dough. Also referred to as crimp and flute.

Comments

comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.