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Fish En Coquilles

1 cup left-over fish

1 teaspoon chopped parsley

8 mussels or clams

I chopped onion

½ cup bread-crums

Salt and pepper

10 tablespoons milk

3 tablespoons butter

1 clove garlic

Buttered crums

Chop the fish with the mussels or clams. Add the crums which have been soaked in two tablespoons of milk, and the garlic, parsley, onions, salt and pepper. Melt the butter or other fat, and when hot add the mixture and cook several minutes. Stir in one-half cup of milk and fill small ramekins or scallop shells. Cover with buttered crums and bake about fifteen minutes. Serve the dishes on a platter or on individual plates.