The Collection has been recently graced with several fine Norman additions. This is the last one. It is a great example of the recipe type of postcard – ones that feature local “delicacies” with a recipe included.
I’ve heard that Normans eat some dubious sea and land critters. But in my experience the French have proven that almost anything can taste good with sufficient butter and cream.
Thankfully, the recipe for scallops “St. Jacques a la normande” is included in English on the back side.
Although, I have no idea what a knob of butter is…
“Scallops Norman Fashion
Two good-size scallops per person, emptied and cleaned. Wash each shell. Put a knob of butter in the bottom, and on this place some chopped shallot and parsley and some sliced button mushrooms. Add the cleaned scallops. Season with salt and pepper. Place in a hot oven. Before they have finished cooking, add a good spoonful of fresh cream. Serve with a decoration of large shrimps or prawns.”
“We sure are feasting here. The seafood is super fresh, straight from the sea. Yesterday, the menu even had the fisherman’s name on it. You can see all our meals on Twitter @lwlsurrey or some on my Instagram.”