Garnish for Turbot or Other Large Fish

Instructions

1. Take the crumb of a stale loaf, cut it into small pyramids with flat tops, and on the top of each pyramid, put rather more than a tablespoonful of white of egg beaten to a stiff froth.
2. Over this, sprinkle finely-chopped parsley and fine raspings of a dark colour.
3. Arrange these on the napkin round the fish, one green and one brown alternately.