Chop the onions, anchovies and garlic
and mix together with pepper and salt. Put some leaves of spinach on
each scallop and on top some of the onion mixture. Roll the scallops
firmly and roll them through a beaten egg. Fry them a few minutes until
they are brown on all sides and then put in the oven at 200 degrees
for 20 minutes.
In the meantime, prepare the sauce. Cut the butter in small cubes. Reduce
the vinegar with two tablespoons of water on a high fire till half,
split the 2 remaining eggs, take the fluid of the fire and add 2 egg
yolks. Put back on very low fire and beat strongly until sauce begins
to thicken. Take the pan of the fire, and add slowly the butter, while
beating strongly. Serve the spinach rolls with the sauce, rice and a
green salad.
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Cut the pork, ham and cheese in thin
slices. Put on every slice of pork a slice of ham and a slice of cheese,
put some thyme on and roll them up. Dust the rolls on all sides with
flour. Fry 7 minutes on both sides. Serve with potatoes and tomato salad.
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