No. 250 Saumon à la Crème (gratiné).
Proceed as for Turbot (No. 211). Many of my readers will probably make some remarks and think it singular that so many different fishes are served with the same sauces, but I must here observe that each fish brings with it its own flavour; and again, it is not to be supposed that any cook would send two different fishes the same day with the same sauce, when there is such a variety to choose from.