From:
The Thorough Good Cook
Fish: 24. Gratin of Fillets of Turbot
Cut a few slices of
bread, one inch broad and a quarter of an inch thick. Dip them into an
omelette of a single egg. Stick them on the border of a
dish, which lay on the corner of a little
stove. Turn the dish when you have completed the circle, put a spoonful or two of smooth
brown sauce, and let it "gratin" in the centre of the dish. Next take more of the same
sauce, to which you add a quarter of a pound of
butter, and mix this on the stove without boiling. Keep this sauce
thick; pour into it a little thick
cream;
season it well; put your
scallops into the
sauce, and the whole into the dish in which you have "gratin" the sauce. Now level with your
knife, and strew
crumbs of bread over the scallops equally; heat a bored
ladle, put a lump of butter into it, and baste the scallops with it; give them another
coat of crumbs of bread, baste them again, and let them get a good colour with the
salamander. When the "gratin" has got a good colour, take off' the slices of bread that you had previously stuck round the dish, to make room for others that have been
fried in butter of a fine colour. If you have a
deep dish, the first border will not be wanted: only the second, which makes the dish look better. If you trim and fry your bread nicely, it makes a
handsome entree.