Abalone Amandine
Contributed by Liz Ziccone.
Ingredients
- 4 large abalone steaks, 1/4 inch thick
- Salt and pepper
- 1 c. flour
- 2 eggs, beaten
- Butter or margarine
- 1 Tbsp. minced parsley
- Juice of 1 lemon
- 2 Tbsp. toasted slivered almonds
Method
- Cut abalone steaks in halves and pound until thin. Season steaks with salt and pepper.
- Dredge abalone in flour, dip in egg, roll again in flour and dip in egg again.
- Melt 1/2 c. butter in large skillet, add abalone and brown quickly on both sides, allowing about 1 minute per side.
- Remove steaks to heated platter. Sprinkle evenly with parsley and squeeze juice over steaks.
- Melt 1/4 c. butter in skillet and heat until lightly browned. Add almonds and cook until heated.
- Pour over abalone. Makes 4 servings.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.