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TURBOT (en Coquilles)

Take the remains of cooked turbot, free the flesh from skin and bone, and cut it into tiny dice. Cook a table-spoonful of button mushrooms, cut small, in a little butter, add salt and pepper, a tea-spoonful of sherry, a grate of nutmeg, and five or six table-spoonfuls of bechamel. Butter some small china shells or other convenient receptacles, fill them with the mixture, and set them on a large steamer, or the strainer of a fish-kettle, over boiling water, until just hot through. Boil two eggs hard; rub both the yolk and white through a sieve, and sprinkle them over the fish. Serve hot on a dish covered with a serviette.