100 EDIBLE BRITISH MOLLUSKS. 



ornaments, and the fishermen suppose that they are 

 taken in the greatest numbers after a fall of snow. In 

 Cornwall they are caled frills, or queens ; on the Dorset 

 coast squinns, and in the north of France, vanneau or 

 olivette ;* and in the south of Ireland, the peasantry call 

 them closheens. Pecten varius is sent in quantities from 

 the department of Charente Inferieure to the market at 

 Bordeaux, and is called la petite palourde,f and in the 

 north of France, petite vanne ; and according to Poli it 

 is the pellerinella of the Neapolitans, and the canestrelli 

 di mare of the Venetians. 



" To Fry Scallops. — Wash the shells well in clean 

 water, then put them into a saucepan over a slow fire 

 until they are open ; then take out the fish and place 

 them on a dish, covering them well with breadcrumbs 

 or flour, and add a little pepper. Then put some oil, 

 lard, or butter into a frying-pan, and when it begins to 

 boil, put in the scallops and fry them till they are well 

 browned. Shake the frying-pan occasionally, to prevent 

 their mixing together." 



Soyer, in his ' Menagere/ gives the following recipe : 

 — " Escallop is exceedingly fine ; it should be kept in salt 

 and water some time, to free it from sand. When opened, 

 remove all the beard, and use only the white, red, and 

 black parts. It may be cooked like oysters, and is ex- 

 cellent with matelote sauce." 



In Francatelli's ' Cook's Guide ' is a recipe for oyster 

 soup, but he adds that a good soup may be made in the 

 same manner, substituting scallops instead of oysters, 

 and I shall therefore give it : — 



" Oyster Soup (Scallop Soup, No. 183). — Scald, drain, 



* Jeffreys, 'British ConchologT,' p. 60, vol. ii. 



t ' Faune Conchyliologique Marine,' etc., par le Dr. Paul Fischer. 



