Put a quarter of a pound of flour in a stewpan, mix it gently with a
quart of milk, be careful that it is not lumpy, then add two eschalots,
a bunch of parsley, one bay-leaf, and a sprig of thyme tied together,
for if put in loose it would spoil the colour of your sauce, (which
should be quite white,) then add a little grated nutmeg, a teaspoonful
of salt and a quarter ditto of pepper, place it over a sharp fire and
stir it the whole time, boil it till it forms rather a thickish paste,
then take it off the fire and add half a pound of fresh butter and the
yolks of two eggs, mix them well into the sauce and pass it through a
tammie, then having the remains of a turbot left from a previous dinner,
you lay some of the sauce on the bottom of a dish, then a layer of the
turbot, (without any bone,) season it lightly with pepper and salt, then
put another layer of sauce, then fish and sauce again until it is all
used, finishing with sauce; sprinkle the top lightly with bread crumbs
and grated Parmesan cheese; put it in a moderate oven half an hour, give
it a light brown colour with the salamander and serve it in the dish it
is baked on.