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Time: Altogether, 1/2 hour.

Seasonable at any time.
Ingredients
  1. Remains of cold turbot
  2. bechamel
  3. bread crumbs
  4. butter
Directions
  • Cut the flesh of the turbot into small dice, carefully freeing it from all skin and bone
  • Put them into a stewpan
  • Moisten with 4 or 5 tablespoonfuls of bechamel
  • Let it get thoroughly hot, but do not allow it to boil
  • Spread the mixture on a dish,
  • Cover with finely-grated bread crumbs
  • Place small pieces of butter over the top
  • Brown it in the oven, or with a salamander
    • Source: The Book of Household Management by Isabella Beeton (1859)
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