Fry half a sliced onion in an ounce of clarified dripping until it is lightly browned, then add a large teaspoonful of curry powder and cook for five minutes longer. Have ready threequarters of a pint of thick melted butter sauce; stir this into the pan containing the onion and curry powder, and let simmer for fifteen minutes; then strain it and add two whiting which have been baked for ten minutes between buttered plates and then divided into flakes. Butter some china scallop shells, fill them with breadcrumbs; pour a little warm butter over them and put the scallops into a quick oven for ten minutes.