(Recipe #21, page 81)
Cook the escallops like steaks of chopped beef. At serving time, make a sauce of 1 tablespoon of mustard, 1 tablespoon of sour cream, and some cold water and pour over the escallops. It is better, though, to simmer the meat scraps thoroughly and add some of the resulting broth to the sauce instead of water.
Translated by David Green.