51.   Add salt and then slowly add milk.

52.   Add scalded milk to egg mixture and whip until well blended and foam forms on top.

53.   Add the milk all at once and stir until the batter becomes smooth and blended.

54.   Add the milk all at once and stir well.

55.   Add the milk and then carefully stir in the beaten egg whites.

56.   Add the milk, stirring until smooth.

57.   Add the milk.

58.   Add enough milk to achieve the desired consistency, along with wasabi powder, salt and pepper, and serve with the turbot.

59.   Add enough milk to make a paste.

60.   Add milk a little at a time, whisking to keep mixture smooth.