Fish Turbot

Reheat any kind of cold cooked fish in a Cream Sauce, adding the beaten yolk of an egg to the sauce. Put into a buttered baking-dish, cover with crumbs, dot with butter, sprinkle with grated Parmesan cheese if desired, and bake brown, or put the fish and the sauce in the baking-pan in separate layers.

Fish Toast

Mix cold cooked flaked fish with Cream Sauce, seasoning with salt, pepper, lemon-juice, and minced parsley. Add the yolks of two eggs, beaten with a little milk, and heat thoroughly, but do not boil. Spread on very hot buttered toast.

Fish A La Vinaigrette

Flake cold cooked fish and arrange on a platter with a border of lettuce leaves. Pour over it a French dressing to which chopped olives, capers, and pickles have been added.