Shells of Fish

Cook a prepared sea bass in a court-bouillon (No. 38), then drain, suppress the skin and bones and only use the meat after shredding it well; reduce some veloute sauce (No. 415) with mushroom essence (No. 392) and the court-bouillon; season properly and thicken with egg-yolks and butter, then stir in the fish. Butter some shells (Fig. 438), besprinkle with bread-crumbs, fill them with the fish preparation, having the tops slightly dome-form; bestrew with bread-crumbs and grated parmesan, baste over with butter, then brown in the oven; serve as soon as they have attained a good color.