341. INGREDIENTS.—The remains of cold turbot. For sauce, 2 oz. of butter, 4 tablespoonfuls of cream; salt, cayenne, and pounded mace to taste.
Mode.—Clear away all skin and bone from the flesh of the turbot, which should be done when it comes from table, as it causes less waste when trimmed hot. Cut the flesh into nice square pieces, as equally as possible; put into a stewpan the butter, let it melt, and add the cream and seasoning; let it just simmer for one minute, but not boil. Lay in the fish to warm, and serve it garnished with croutons or a paste border.
Time.—10 minutes.
Seasonable at any time.
Note.—The remains of cold salmon may be dressed in this way, and the above mixture may be served in a vol-au-vent.
TURBOT AU GRATIN.
342. 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, 1/2 hour. Seasonable at any time.