Turbot au Bechamel, or, in Bechamel Sauce


Prepare the cold turbot as for the preceding receipt, but leave no portion of the skin with it. Heat it in a rich bechamel sauce, and serve it in a vol-au-vent, or in a deep dish with a border of fried bread cut in an elegant form, and made with one dark and one light sippet, placed alternately. The surface may be covered with a half-inch layer of delicately fried bread-crumbs, perfectly well drained and dried; or they may be spread over the fish without being fried, then moistened with clarified butter, and browned with a salamander.

For Mould of Cold Turbot with Shrimp Chatney.