Well, then, scallops after the bouillon. Cook them in a little white
wine till you know they are done. Then drain, cut them in halves or in
quarters and add to them half their quantity of minced onion fried
till tender, but not brown. Moisten with a little white sauce, season
with cayenne and salt, heap in scallop shells, cover with bread-crumbs
moistened with melted butter and brown in the hottest oven you can
arrange.