Turbot with Cream Au Gratin

This dish is prepared from any turbot which happens to be left from a previous day's dinner.

Remove the fish from the bones; pare off the black skin, and cut up the pieces into scollops; to these add some cream bechamel sauce, No. 16; make the fish hot without bruising the pieces; pile it up neatly in a dish; shake over the surface some grated Parmesan cheese, and upon this pour, say half a gill of good thick cream; use the red-hot salamander (see Adams' Illustrations) to colour the surface of this dish of a light-golden brown, and serve quite hot.