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"Escalloped Fish In Shells Does Not Refer To Sea Shells..."Allow one cupful of Cream Sauce to each cupful of cold cooked flaked fish, seasoning with salt, pepper, grated onion, and lemon-juice. Add chopped hard-boiled eggs if desired, or the yolk of one egg beaten smooth with a little hot cream. Fill buttered shells with the mixture, cover with crumbs, dot with butter, and brown in the oven. Sprinkle also with minced parsley or grated Parmesan cheese, or sweet green pepper. Note: The shells referred to above are also called "Pastry Shells". Remember! They are not sea shells Return from ESCALLOPED FISH IN SHELLS to Cape Cod Cooking
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