Fillets of Turbot with Cream Sauce

Separate the fillets from the bones of some cooked turbot, skin them, leave till
cold, then ‘cut them into coUops. Put one tablespoonful of flour into a stewpan with
four ounces of butter and one-half teacupful of cream, a pinch of cayenne pepper
and a small quantity of glaze ; season to taste with salt, stir the sauce over the fire
until it is thick, then remove it to the side and put in the fillets of turbot. Turn the
turbot and sauce on to a hot dish and serve. If preferred, the mixture can be served
in a vol-au-vent.