64 SHELLFISH. 



chopped parsley, and a little pepper, salt, and a 

 tiny dust of cayenne. Make a white sauce, cook 

 it well, add the squeeze of a lemon, then throw the 

 minced scallops into the sauce for a second, give 

 one turn on the fire, and pour into the shells ; add six 

 drops of chili vinegar, strew bread-crumbs over, and 

 place on the top plenty of little pieces of butter. 

 Brown with the salamander, and serve very hot. 



Croutes of Shrimps au Diable. 



Chop fine sufficient shrimps to fill six croutes 

 {see Prawns), cook them in a saucepan with a pat 

 of butter, a dust of cayenne, and a pinch of dry 

 curry powder. Make hot and fill the croute with 

 the mixture, and just before serving add one dessert- 

 spoonful of half glaze over each. 



Dry Curry of Shrimps. 



Dissolve a good slice of butter in a saucepan, 

 shake it over a brisk fire till it begins to colour, 

 then put in some picked shrimps and heat them 

 through. Shake the pan well and turn the shrimps 

 frequently. When done lift them out, and put into 

 the saucepan three large onions finely minced, and 

 a bit of butter, and fry till they begin to soften. 

 Add a gill of stock, a large sour apple, and juice 

 of half a lemon, a few pickled gherkins, and two 

 tomatoes (freed from seeds) ; stew all this till it 

 becomes thick, put in the shrimps with a dessert- 

 spoonful of flour, a teaspoonful of salt and a table- 

 spoonful of curry powder. Simmer softly till the 

 whole is done, which will be in about three-quarters 

 of an hour. Serve with rice. 



