Cream of Scallop Soup

From the Boston Cooking School Cook Book, 1919


1 quart scallops

4 cups milk

2 cloves

bit of bay leaf

¼ teaspoon peppercorns

1 tablespoon chopped onion

5 tablespoons butter

¼ cup flour




Clean scallops, reserve one-half cup and finely chop remainder. Add these to milk, with seasonings and two tablespoons butter, and cook slowly twenty minutes. Strain and thicken with remaining butter and flour cooked together. Parbroil reserved scallops and add to soup. Serve with small biscuits or oysterettes.