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TURBOT, FILLETS OF (au Gratin)

Take the remains of cooked fish. Free the meat from skin and bone, and divide it into small fillets. Mince three or four button mushrooms finely, mix with them a table-spoonful of chopped parsley and half a shallot finely minced. Season with pepper and salt, and fry them over a gentle fire till they are soft. Spread them at the bottom of a small, thickly-buttered silver--or, failing this, tin--baking-dish, lay the pieces of fish upon them, and cover with a thick layer of finely-grated bread-crumbs. Stick little pieces of butter here and there on the top, moisten the fish with a little light wine, and bake in a brisk oven. If necessary, brown the surface by holding a red-hot shovel over it, or by putting the dish before the fire for a minute or two, and just before sending the fish to table squeeze the juice of a lemon over it. Time to bake, fifteen to twenty minutes.