TURBOT AU GRATIN.
Ingredients.—Remains of cold turbot, béchamel (see [Sauces]), bread-crumbs, butter. Mode.—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 place small pieces of butter over the top. Brown it in the oven, or with a salamander. Time.—Altogether, ½ hour. Seasonable at any time.