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.
BOILED WHITING.