Shells, or Coquilles.
A tasteful variety at table is a course of something served in shells (en coquille). The natural shells (except oyster-shells) are not as pretty as silver shells. Plated silver scallop-shells are not expensive, and are always ready. You can always serve oysters in their shells, by once purchasing fine large ones; then, by cleaning them carefully every time they are used, they will be ready to be filled for the next occasion with suitable oysters from the can. Oysters, lobsters, shrimps, or cold fish of any kind, can be served en coquille in place of fish. Chicken, or meat of any kind, should be served as an entrée. Salmon, or almost any kind of fish or shell-fish, can be served en coquille cold, with a Mayonnaise dressing, as a salad.