St. Jacques Shells, Parisian Style—Large Species of Scallops

Open eight or ten large, fresh St. Jacques shells (Fig. 277--large species of scallops), detach the meats, also the white and red milts, poach with a little white wine, drain and cut them into dice pieces; keep this salpicon aside. Fry some chopped onions and shallots in butter, add raw mushrooms cut in small squares and let cook until they have reduced their moisture, then put in the prepared salpicon five or six minutes later. Season the stew, thickening with freshly reduced bechamel (No. 409), boil again for a few moments without ceasing to stir; it should now be quite consistent; finish off of the fire with a dash of cayenne pepper, a piece of fresh butter and a piece of red butter (No. 580). Take the stew up with a spoon and fill the shells, bestrew the preparation with bread-crumbs, sprinkled over with melted butter and then bake in a moderate oven for ten minutes, take out and dress.

SHRIMPS (Crevettes de Mer).

A small crustacean with a long body, the tail is about as long as the body itself. The two first feet end in a claw shape; only after being cooked or dipped in alcohol does its meat turn red.