Baked Fillets of Turbot

Ingredients

• The remains of cold turbot
• lobster sauce left from the preceding day
• egg, and bread crumbs
• cayenne and salt to taste, minced parsley
• nutmeg
• lemon-juice

Instructions

1. After having cleared the fish from all skin and bone, divide it into square pieces of an equal size; brush them over with egg, sprinkle with bread crumbs mixed with a little minced parsley and seasoning.
2. Lay the fillets in a baking-dish, with sufficient butter to baste with.
3. Bake for 1/4 hour, and do not forget to keep them well moistened with the butter.
4. Put a little lemon-juice and grated nutmeg to the cold lobster sauce; make it hot, and pour over the fish, which must be well drained from the butter.
5. Garnish with parsley and cut lemon.