Chicken turbots are amongst the most delicate and most easily obtainable of fish; their varying sizes admit of their being served either for three, four, or up to twelve people; also they are tender and white, and can be cooked in many different ways.

Sprinkle on the bottom of a buttered tray two minced shallots, a few rounds of carrot and onions, some parsley, thyme, and bay.

Lay on these the chicken turbot and season moderately. For a fish weighing two pounds moisten with two-thirds of red wine; add half an ounce of butter cut into small pieces. Poach gently, taking care to baste frequently. Meanwhile, toss three ounces of minced mushrooms in three ounces of butter. When the turbot is ready, drain it, and dish it, and surround it with the tossed mushrooms and keep it hot. Strain the cooking liquor into a vegetable pan and reduce it to half the quantity. Add three ounces of butter; pour this sauce over the chicken turbot and its garnish, and set to glaze quickly. Serve very hot.