Shells of Terrapin with Hazel-Nuts

Have a thick and well-seasoned bechamel sauce (No. 409); mix in with it four ounces of roasted hazel-nuts pounded to a pulp with a gill of sherry wine. Butter some shells, dust over with bread-crumbs, and fill the bottoms with the bechamel; over this lay some boned terrapin, sprinkle over a little fine sherry, and pour more sauce on top; throw over some bread-crumbs fried in butter and of a fine color, then set the shells in the oven, and serve when the surfaces are nicely browned.