Wash the shells in several waters to completely free them from the sand. Boil them ten to twelve minutes in the quantity of water required for the soup. Pass the liquid through a fine sieve, and then throw into it a piece of the best butter, with some pepper, salt, and spices; and add rice or bread. The fish can be served apart, with butter or oil, and chopped herbs; but they form so small a dish after having been boiled, that it requires a considerable quantity to satisfy the appetites of three or four persons. Sometimes the fish is pounded and made into a puree to mix with the soup; but it makes it more substantial and heavier of digestion.
* 'The Mediterranean,' by Rear-Admiral W. Henry Smyth. † 'Utilite de certains Mollusques Marina vivants sur les cotes de la Guadeloupe et de la Martinique,' par M. Beau, 'Journal do Conch'.