Fish en Coquille.
Cut any good fish into little scollops (having boned and skinned them) half an inch wide; fry them in a sauté pan, with a little butter, salt, and a few drops of lemon-juice; then mix them with any of the fish sauces, and put them into the shells; sprinkle over bread-crumbs (sautéd brown in a little butter), and warm them in the oven.