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.