1 Turbot A La Creme

Take cold cooked bluefish, flake it and pick out the bones. Have ready

the following sauce: Rub 2 large spoonfuls of flour, by degrees, into a

qt. of milk; mix very smooth; add an onion, several sprigs of parsley,

thyme, grated nutmeg, salt, pepper. Boil until it becomes a thick sauce;

stirring always. Remove from the fire, add a quarter of a pound of fresh

butter; strain through a sieve. Lay a little in the bottom of a pudding

dish, then a layer of fish and so on until the dish is full. Sprinkle

bread crumbs over the top. Heat and brown in the oven. Do not let it