into a buttered baking-dish. Brush with beaten
egg, sprinkle with crumbs, dot with butter, bake, and serve with
any preferred sauce.

TURBOT A LA BECHAMEL

Reheat cold flaked turbot in a Bechamel Sauce, adding a few cooked
oysters.

TURBOT AU BEURRE NOIR

Cut cold cooked turbot into small fillets. Brown half a cupful
of butter, add tarragon vinegar to taste, and pepper, salt, and
minced parsley to season. Reheat the fish in the sauce and serve.

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TURBOT A LA CREME--I

Reheat cold flaked turbot in a Cream Sauce, seasoning with grated
nutmeg and lemon-juice.

TURBOT A LA CREME--II

Cook together three tablespoonfuls each of butter and flour, add
a quart of cream and cook until thick, stirring constantly. Season
with pepper, salt, minced parsley, and grated onion. Butter a
baking-dish, put in a layer of cold cooked turbot flaked fine,
cover with sauce, and repeat until the dish is full, having sauce
on top. Sprinkle with crumbs, dot with butter, and brown in the
oven. Sprinkle with chopped eggs and parsley.

TURBOT AU GRATIN--I

Remove the skin, fat, and bone from cold turbot, and flake fine
with a fork. Fry in butter a slice of onion chopped, a small slice
of carrot minced, a bit of bay-leaf, and a pinch of mace. Add a
tablespoonful of flour, one cupful of milk, and half a cupful of
stock or water. Cook until thick, stirring constantly. Season with
salt and pepper and rub through a sieve. Put a layer of the flaked
fish in the bottom of a buttered baking-dish, spread with the sauce,
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sprinkle with grated Parmesan cheese, and repeat until the dish is
full. Cover with crumbs, sprinkle with cheese, dot with butter, and
brown in the oven.

TURBOT AU GRATIN--II

Boil a fish, drain, and cool. Flake with a fork, and mix with Bechamel
Sauce to which has been added the yolks of four eggs well-beaten,
half a cupful of grated Parmesan cheese, and lemon-juice and grated
nutmeg to season. Mix lightly, put into a buttered baking-dish,
cover with crumbs, sprinkle with Parmesan cheese, dot with butter,
and brown in the oven. Cream may be poured over the fish before
sprinkling with the crumbs.

TURBOT A LA HOLLANDAISE

Clean a medium sized turbot and make a deep incision down the back
from head to tail. Rub with lemon-juice and boil in salted and
acidulated water until tender. Drain and serve with Hollandaise
Sauce.

FILLETS OF TURBOT A L'INDIENNE

Cut a small turbot into fillets and fry in bu