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TURBOT (a la Creme Gratine)

Make the fish hot in some good cream sauce, according to the last recipe. Arrange it neatly in a dish in layers, first a little fish, then a little sauce, and let sauce be the uppermost layer. Strew seasoned crumbs and grated Parmesan lightly over the whole, pour over this two or three table-spoonfuls of very thick cream, and put the dish into the oven to get quite hot. Brown the surface with a salamander or red-hot fire shovel, and serve very hot. Time, altogether, half an hour or more.