Shells of Scallops, Parisian Style

Open seven or eight large scallop shells; detach the meats as well as the white and red milts, and poach them in a little white wine; drain and cut them into dice pieces; keep this salpicon on one side. Fry in butter, chopped up onions and shallots; add raw mushrooms cut in dice shape and cook until their moisture is evaporated, then add the prepared salpicon five or six minutes later; season and thicken with a good bechame! sauce (No. 409) reduced when ready to use. Boil once more for a few minutes without ceasing to stir; it should be quite consistent, and finish it away from the fire with a pinch of cayenne pepper and a piece of fresh lobster butter (No. 580). Lift this stew up with a spoon, and with it fill the shells; cover the preparation with bread-crumbs, brush over with meited butter, and bake for ten minutes in a moderate oven. Dress the shells as soon as they are removed from the fire.