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Lobster Scallops

Cut a cooked lobster into very small pieces, and put it into a basin with half an ounce of flour, two ounces of butter, a gill of milk, a pinch of cayenne, a tea-spoonful of anchovy sauce, and a little minced parsley. Then squeeze a dash of lemon juice over, fill some buttered scallop shells with the mixture, sprinkle with bread-crumbs, put a little butter on top of each, and bake for ten minutes in a moderate oven.