Turbot a la Bechamel

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The remains of turbot are prepared as in the foregoing case, with the addition of a few oysters when in season, and also a little cream; it is dished up with a border of potato croquettes.

Note.—Scollops of turbot, or of almost any other kind of fish, may bo prepared in the same way, and used also for garnishing vol-au-vents, borders of potato, &c.

No. 196