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Turbot, Patties or Vol-Au-Vents Of

Line some patty-pans with good puff-paste, or make some small vol-au-vents according to the directions already given (see PUFF-PASTE PATTIES, SMALL VOL-AU-VENTS OF). Bake them, and while still hot fill them with the following preparation. Take the white meat of the turbot freed from skin and bone, mince finely, and season with pepper and salt. Put into a stewpan two or three table-spoonfuls of thick cream, the quantity to be regulated by that of the fish. Thicken the cream by boiling it with a slice of butter rolled in flour, and when it is quite hot put the minced fish into it that it may heat also. It should be remembered that the seasoned mince should be of a good consistency, or it will soak through the pastry. Fill the hot patties or the hot vol-au-vents with the hot mince, and serv. Time, a few minutes to prepare the mince.