Grease some scallop shells, and sprinkle them with bread-crumbs.
Fill them with the mixture, and sprinkle some more crumbs over them.
Brown in a quick oven.
Serve on a folded napkin, and garnish with parsley and cut lemon.
Mackerel à la Normande.
- Ingredients—1 dessertspoonful of bread-crumbs.
- 2 mackerel.
- Half a shalot, chopped finely.
- 1 teaspoonful of finely-chopped parsley.
- ¼ teaspoonful dried and powdered herbs.
- ¼ oz. of butter or dripping.
- Pepper and salt.
Method.—Split open the mackerel, and remove the back-bones as cleanly as possible.
Grease a baking-tin, and lay one of the mackerel, skin downwards, on it.
Mix the herbs, parsley, shalot, and bread-crumbs together with pepper and salt, and sprinkle them over the fish.
Lay the other mackerel on the top, with the skin uppermost.