Make a good white sauce, add pepper, salt, and a little nutmeg and juice of a lemon. Add then your remains of fish and a few pickled shrimps. Fill some shells with it and sprinkle over the top a good powdering of grated GruyÈre cheese. Lay a pat of butter in the middle of each shell and put them in the oven. When they are colored a good golden brown, serve them decorated with parsley.

[Mme. Lekent.]