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24. Gratin of Fillets of Turbot.
Cut a few slices of bread, one inch broad
and a quarter
of an inch thick. Dip them into an omelette of
a single
egg. Stick them on the border of a dish, which
lay on
the corner of a little stove. Turn the dish when
you
have completed the circle, put a spoonful or
two of
smooth brown sauce, and let it "gratin" in the
centre of
the dish. Next take more of the same sauce, to
which
you add a quarter of a pound of butter, and mix
this on
the stove without boiling. Keep this sauce thick
; pour
into it a little thick cream ; season it well
; put y our
scallops into the sauce, and the whole into the
dish in
which you have "gratin " the sauce. Now level
with
your knife, and strew crumbs of bread over the
scallops
equally; heat a bored ladle, put a lump of butter
into it,
and baste the scallops with it ; give them another
coat
of' crumbs of bread, baste them again, and let
them get a
good colour with the salamander. When the "gratin"
has got a good colour, take off' the slices of
bread that
you had previously stuck round the dish, to make
room for
others that have been fried in butter of
a fine colour. If you
have a deep dish, the first border will not be
wanted : only
the second, which makes the dish look better.
If you trim
and fry your bread nicely, it makes a handsome
entree.
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