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Pat the scallops dry and dust with the flour well seasoned with the salt and pepper.

Place between pieces of wax paper and pound each scallop two or three times.

Heat the butter and oil to sizzling in a large skillet. Brown the scallops three or four at a time to avoid crowding, turning each when brown.

Return all the scallops to the pan and cook for 5 minutes. Remove, set aside, and cover to keep warm.

In the same pan, cook the shallots until brown, add the wine, and cook down quickly, scraping up the braised bits.

Add the milk and cook the mixture down to a syrupy thickness, creating a sauce.

Reduce the heat and return the scallops to the pan with the sauce. (If the sauce is too thick, thin with the chicken stock, adding a little at a time to obtain the desired consistency.)

Sprinkle the turkey with the toasted sesame seeds and serve.

SERVES 8. Serving size: 1 scallop.

Cabbage Rolls with Sauerkraut and Pork

¼ teaspoon salt

6 large cabbage leaves

½ pound fresh chorizo pork sausage (if dried, remove casings)

11⁄3 tablespoons finely chopped onion

¼ teaspoon pepper

11⁄3 cups cooked rice

11⁄3 cups sauerkraut, thoroughly washed

Paprika

One 8-ounce container sour cream

Bring 1 quart of water to a boil with the salt in a medium saucepan.

Add the cabbage leaves and boil for 4 to 7 minutes. Drain and dry on paper towels.

In a large skillet, sauté the chorizo and onion until the onion is translucent. Remove from the heat and let cool.

Season the meat mixture with the pepper and mix with the rice. Place 2 tablespoons of the meat mixture in each cabbage leaf. Roll the leaves and secure with toothpicks or poultry skewers. Set aside.

In a clean skillet, layer the sauerkraut and cabbage rolls, beginning and ending with the sauerkraut.

Add 1 quart water and simmer for 35 minutes, adding more water if needed.

Sprinkle with paprika and serve each roll with a dollop of sour cream.

SERVES 6. Serving size: 1 cabbage roll, with an extra spoonful of sauerkraut.

Childhood stories, fairy tales, and myths have told us that that which we seek may be found at the bottom of fountains, or by rubbing magic lamps, or at the end of rainbows. Princesses—and what girl is not one—have been led to think that they might, just might, kiss frogs and be rewarded by finding handsome princes in attendance.

I have noticed that many people eat long after they are filled. I think they are searching in their plates not for a myth, but for a taste, which seems to elude them. If a person’s taste buds are really calling for a prime rib of beef or a crispy brown pork chop, stewed chicken will not satisfy. So the diner will have another piece of chicken and another piece of bread and some more potatoes, searching in vain for the flavor that is missing.

You will note in this cookbook that from time to time I will deliver philosophical announcements. I don’t think there is an excuse for that. However, there is an explanation.

At one time, I described myself as a cook, a driver, and a writer. I no longer drive, but I do still write and I do still cook. And having reached the delicious age of eighty-one, I realize that I have been feeding other people and eating for a long time. I have been cooking nearly all my life, so I have developed some philosophies. Maybe some are high flown, but at least I have tested them and found them to the point. I believe that a bowl of savory clear soup served with a corn stick or a slice of irresistible corn bread can be filling and fulfilling. I believe if you will try these dishes together and wait two or three hours before another serving, you will be fulfilled.

Pork Pie

1 pound lean ground pork

¼ teaspoon ground nutmeg

1⁄8 teaspoon ground mace

2 teaspoons cornstarch

1 teaspoon salt

½ teaspoon pepper

2 frozen 8-inch piecrusts, defrosted

1 egg

Combine the pork, nutmeg, mace, cornstarch, salt and pepper, and 1 cup water in a large bowl. Blend thoroughly with a wooden spoon. Transfer to a skillet and simmer, covered, for 30 minutes, stirring frequently.