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Fried Scallops

Trim off the beards and black parts, clean the scallops well and drain them. Put a lump of lard into a flat stewpan, place it over the fire until blue smoke rises, then put in the scallops and fry them until lightly browned. Drain them for a moment on a sheet of paper, arrange them on hot dish over which has been spread a folded napkin garnished with fried parsley, and serve.