Cold cooked turbot, anchovy sauce, a little stock, cayenne pepper, 2 oz. butter, a little flour and some bread crumbs.

Place a piece of butter, about 2 oz., in a stewpan and melt it on the fire; add a little flour, then a little anchovy sauce and a little cayenne pepper; stir these well together and then drop in the sauce any cold turbot you may have left from dinner the evening before, place some of the turbot out of the sauce in large patty pans, and cover it with bread crumbs and bake it in a hot oven; if the top does not get brown enough, heat a salamander and finish off that way. Serve the patty pans upon a napkin or paper.