Take cold cooked salmon which may have been left from a previous day and some other fish or canned salmon to make enough, and pick it into pieces of even size without Bones. Mix finely minced bread and cracker meal in equal quantities. Butter a baking pan, cover the bottom with the crumbs, place fish enough to cover that, and plenty of crumbs again on top.

Take soup stock and milk if to be in plain style, or soup stock and white wine if that way, enough to thoroughly moisten, season with pepper and salt, pour over the scallop and bake brown. Cut out squares, place on the dishes as neatly as possible, add a border of frizzed potatoes for decoration.