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Browned Bread-crumbs (One ounce of Butter)

One ounce of Butter.

Take one pound of cold turbot, salmon, or any cold fish, break it into small pieces, put in a stewpan with a little salt and pepper, and the white sauce, to which may be added one tablespoonful of cream, also the anchovy sauce, and cayenne.

Butter some scollop shells, and sprinkle over them a few brown crumbs; fill in with the mixture; again sprinkle them with brown crumbs, and put them in the oven to get hot through. Serve on a napkin in the shells.