1 quart scallops 1 tablespoon chopped onion
4 cups milk 5 tablespoons butter
2 cloves 1/4 cup flour
Bit of bay leaf Salt 1/4 teaspoon peppercorns Pepper
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. Parboil reserved scallops, and add to soup. Serve with small biscuits or oysterettes.