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Coquilles of Scallops, Indienne

Place a pound and a half very fresh scallops in a pint of boiling water with half teaspoon salt and boil for five minutes. Drain, and keep a gill of the liquor for further use.

Mix in a saucepan one tablespoon butter with two tablespoons flour. Moisten with a gill milk, the liquor from the scallops and a half gill cream. Season with half teaspoon salt, one saltspoon cayenne pepper and a half teaspoon curry powder; mix well until it comes to a boil. Add the drained scallops, mix a little, then cook for five minutes. Divide the preparation evenly into six table shells, lay them on a tin, spread two tablespoons grated Parmesan cheese over, set in oven for ten minutes, remove and serve.