Skate a la Lechartier

Suppress the fins and wash a medium-sized skate, after having emptied it, divide it into three parts, the two wings and the body; lay these in cold water of a sufficient quantity to cover entirely, then add salt, pepper, vinegar, sliced onions and parsley leaves. Set the fish boiler on the fire removing it at the first boil, put in the liver and keep it on one side without letting it boil for full half an hour, drain off the fish, scrape it well on both sides in order to remove the skin properly. Put into the bottom of a baking dish a bed of cooked fine herbs (No 385), on this the skate with the sliced liver around; cover all with a well reduced bechamel (No. 409), into which has been stirred a little melted fish glaze (No. 399); besprinkle with grated parmesan, bread-crumbs or raspings and chopped parsley, the whole well mixed together; pour over a little butter and bake in the oven. When serving squeeze on the juice of a lemon.