Required : About two pounds of brill. Half a dozen button mushrooms. Three-quarters of a pint of Bechamel sauce. A few fleurons. (Sufficient for six or seven.)

Wash and trim the fish, lay it on a buttered baking-tin, cover it with a piece of greased paper, and bake it in the oven for about twenty minutes, or until the flesh will leave the bones easily. Cut it into neat, convenient-sized blocks, lay these, slightly overlapping each other, in a fireproof dish, pour over the sauce so that the fish is smoothly coated. Garnish it with the mushrooms, which should first be heated in a little stock, and the " fleurons." These are small, crescent shapes of puff pastry baked a pretty, pale brown. Put the dish in the oven for a few minutes to ensure it being hot. Serve at once.

For Bechamel sauce, see Every Woman's Encyclopaedia, Vol. 1, page 652, but make it with fish stock.

Cost, about 3s. 6d.