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Darne de Turbot Parisienne

Ingredients.

One pound of Turbot.

One glass of Chablis.

Half a pint of White Sauce.

One tablespoonful of grated Parmesan Cheese.

One teaspoonful of chopped Parsley.

Two floury mashed Potatoes.

Cut the fish in slices, place on a greased tin, pour over half the wine, and cover with a greased paper. Cook in a slow oven. Boil down the rest of the wine, add the white sauce and the parsley. Rub the potatoes through a sieve, roll them into balls the size of marbles, flour thickly, and fry in hot fat. Dish the fish neatly, pour the sauce over, and sprinkle the cheese on the top. Brown the cheese under the gas grill or before the fire. Serve the potato balls at each end of the dish,