Turbot au Gratin
INGREDIENTS. -Remains of cold turbot, béchamel (see Sauces), bread-crumbs, butter.
Cut the flesh of the turbot into small dice, carefully freeing it from all skin and bone.
Put them into a stewpan, and moisten with 4 or 5 tablespoonfuls of béchamel.
Let it get thoroughly hot, but do not allow it to boil. Spread the mixture on a dish, cover with finely-grated bread-crumbs, and TURBOT, FILLETS OF.
TURKEY, BOILED. piace small pieces of butter over the top. a little rosemary. AVERAGE COST, 7s. to Brown it in the oven, or with a salamander.
TIME.-Altogether, 1/2 hour.
SEASONABLE at any time.
Turbot à l'Italienne, Fillets of.-INGREDIENTS. - The remains of cold turbot, Italian sauce.
Clear the flesh carefully from the bone, and take away all skin, which gives an unpleasant flavour to the sauce. Make the sauce hot, lay in the fish to warm through, but do not let it boil. Garnish with croûtons.
TIME.-5 minutes.
SEASONABLE all the year.
