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Fried Parsley (Chop the fish coarsely and mix)

Chop the fish coarsely, and mix it with the other ingredients. Fry the shalot in butter until it is a golden brown colour, then add it to the mixture.

When quite hot put it back into the shell, sprinkle with browned crumbs and butter; re-heat it in the oven. The shells should be washed and greased with butter. Serve on folded paper, and garnish with plenty of fried parsley.