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TURBOT (a la Bechamel)

This is a favourite method of dressing the remains of boiled turbot. Remove the flesh from the bones while it is still warm if possible, divide it into convenient-sized pieces, and take away all the skin. Put a pint of milk or cream, or equal parts of either milk and white stock or milk and cream, into a stewpan with a strip of thin lemon-rind, a finely-minced shallet, six peppercorns, and half a tea-spoonful of salt. Let it boil for ten minutes, then strain and thicken it with a large table-spoonful of flour mixed smoothly with a little cream or butter. Stir the sauce over a gentle fire for five minutes, put in the slices of fish, and when they are quite hot turn the whole preparation upon a hot dish. A few oysters may be added to the sauce if liked, and if milk only is used, the sauce may be made richer by adding the yolks of two eggs mixed with a little cream. If this is done, care must be taken not to let the sauce boil after the eggs are added. Garnish the dish with sliced lemon and parsley, or with potato croquettes or toasted sippets. Time, three or four minutes to heat the fish in the sauce. Sufficient, a pound of cold turbot and one-third of a pint of sauce for two persons. TURBOT (a la Creme). Take the flesh from the remains of a boiled turbot, free it from bones and skin, and divide it into neat pieces, season with a little salt, pepper, and grated nutmeg, pour on it the strained juice of a lemon, and let it lie for an hour. Simmer half a pint of new milk with a strip of lemon-rind and a bay-leaf till it is pleasantly flavoured. Strain it over the fish, and let it heat gently. Beat the yolks of two eggs, and mix them smoothly with a table-spoonful of flour and half a pint of thick cream. Stir this carefully into the sauce, let it get quite hot, but on no account allow it to boil. Serve immediately. Time, a few minutes to heat the fish in the sauce. Sufficient, a pound of fish for one or two persons.