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Turbot, Ragout Of

Cook one pound of raw turbot, cut into dice in two ounces of butter and the juice of half a lemon for twenty minutes; add half an ounce of flour mixed with half a glass of white wine; boil up, take from the fire, and beat in an egg, with seasoning to taste, and two spoonfuls of melted butter. Butter a dish, coat it with Parmesan cheese, and pour the mixture in. Sprinkle on it more grated cheese, with a few bread-crumbs, and pour over an ounce or more of melted butter. Set the dish in a tin of hot water for ten minutes in a moderate oven, then brown the surface delicately with a salamander or red-hot shovel just before serving.