Show turbot a la creme A pint of cooked white elsh picked from tho the bone mako make a lasauce sauce of a pint of milk a few sprigs of parsley and a slice of onion simmer together until well flavored wet one tablespoonful of lour flour and stir in with b butter ut the size of an egg season with a teaspoonful of wilt salt and dash of pepper asb individual elsh dishes put a little sauce in a dish then a layer of fish and so BO on putting sauce on the top cover with rolled crackers or bread crumbs and brown in a moderately h licater bated ovon oven |