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Forcemeat for Filling Fish Cutlets

(Paris.) Chop finely, 2 shrimps, 6 oysters, 1 tablespoonful of parsley, 6 small mushrooms, and the rind of a lemon. Add 1 cup of bread-crumbs, a little nutmeg, salt, pepper, and the yolk of an egg. Beat and stir well. If not needed at once, it may be put on ice for a day or two, but it is better made fresh.