SHELLFISH. 



stock, salt, pepper to taste. Break up the yolk of 

 an ^^^ in the juice of a lemon, and mix it with 

 the prawns. Let the mixture cool, divide it, wrap 

 each piece in bacon cut thin. Dip each in butter, 

 and fry for six or seven minutes. 



Prawns au naturel a la Mode. 



Prawns are generally dressed on a lemon, but 

 the greatest novelty is to send them up in little 

 silver shrimp nets ; when they are handed round 

 at dinners, or at breakfast and lunch, the prawn 

 nets are simply laid on the table ; hanging to them 

 are little prawn servers in the shape of boat-hooks. 

 These are very elegant. The nets can also be 

 used for watercress. 



Prawns en Surprise. 



Cut some small rounds of bread and butter, two 

 inches in diameter, peel some prawns, marinade 

 them in some Mayonnaise sauce, place three on 

 each round of bread, with a small piece of watercress 

 on each ; place over all some whipped aspic jelly. 

 Strew lobster coral over them, and garnish with 

 aspic jelly, cut in the shape of lozenges. 



Scalloped Scallops. 



Coquilles a I'Escalope. 



Wash the scallops well in two or three waters, 

 trim away the beards, preserving the white, black', 

 and orange-coloured parts. Mince the scallops 

 finely, and mix with them a very little finely- 



