Scallops Parisienne

1 pt. or 1-16 oz. tin cream of asparagus soup

2 oz. mushrooms

1 tablesp. butter

1&1/2 lbs. scallops

2 tablesp. milk

2 teasp. lemon juice

2 tablesp. finely chopped onion

Method: Melt butter, add onion, cook until transparent, but not browned. Add the soup, mushrooms, milk, salt and pepper. Bring to boil. Remove beards from scallops and sprinkle with lemon juice. Poach scallops in savoury asparagus soup for 3 mins. Serve with brown bread fingers. Serves 4-6.

Source: contributed by Mrs. S. Southan in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.17.