How to Cook Fish

by Myrtle Reed

SALMON TURBOT—I

Cook together two tablespoonfuls of butter and three of flour. Add two cupfuls of milk and cook until thick, stirring constantly. Take from the fire, add two eggs, well beaten, a teaspoonful of minced parsley and the juice of half a lemon. Put into a baking-pan alternate layers of the sauce and cold flaked salmon, cover with crumbs, dot with butter, and brown in the oven.