A long name, suited only for the bill-of fare at a very
" smart " dinner party. In plain English it is scallops of
turbot on puff' paste.
  This is an excellent entree of desserte. Be particular to
skin the fillets of the turbot when returned from table, as
directed in No. 23. Cut them in scallops and put them into
a stew-pan, well covered, to prevent their getting dry. With
regard to the sauce, take six spoonfuls of '; turned " sauce
which reduce with two spoonfuls of broth. When the sauce
is reduced, thicken it with the yolks of two eggs, and
refine it with at least a quarter of a pound of the best
 butter. If you should have any thick cream, introduce a
little, as it will make the sauce mellower. Lastly, season
well; put the scallops with the sauce, keep them hot, and
send up the whole to table in a vol-au-vent.
 
 

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