Salmon Scallops.
1½ lbs. of cold salmon, left from steaks, or a can of preserved salmon.
2 beaten eggs.
½ cup good drawn butter.
½ cup bread-crumbs.
Pepper, salt, and minced parsley.
Chop the fish fine; rub the butter and seasoning into it, and stir into the hot, drawn butter. Butter scallop-shells, or paté-pans, fill with the mixture, and strew it with fine crumbs. Bake a few minutes in a quick oven to brown them lightly. Serve in the shells.