Scallop Shells for Releves Garnishing

These shells must be chosen the smallest kind and of equal size. They may be filled with a preparation for shells, St. Jacques (No. 1079), or havraise (1075), or brestoise (1874); smooth well the tops, dust over with white bread-crumbs and a little grated cheese, besprinkle with a little butter and bake them in a hot oven. This garnishing is easy to serve, and has one great advantage; that of being able to prepare it in advance.