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Turbot, Cold, to Serve a Second Time

Turbot is so delicious and so expensive that none of it should be wasted. The cold remains may be served in various ways, the different recipes for which are here given. They may be warmed in white sauce (see TURBOT A LA BECHAMEL and A LA CREME), served with bread-crumbs (see TURBOT A LA CREME GRATINE); they may be made into salad (see TURBOT SALAD), or curried, or pickled, or scalloped, or made into croquettes, or into a turbot pie, or into patties or vol-auvents, or cut into neat pieces, and served cold with shrimp or lobster sauce. The following is a simple and excellent recipe for dressing cold turbot a second time. Remove the skin and the bones, and divide the flesh into neat pieces convenient for serving. Warm any cold sauce that may be left, and stir in with it a fourth of its quantity in milk or cream, and add a few drops of anchovy essence and a little pepper and salt. Put the pieces of fish into the sauce, and let them heat through, but do not let them boil. Serve very hot. Time, three or four minutes to heat the fish.