(1304). Canadian Turbot A La D'Orleans (Turbot Canadien A La D'Orleans)

Raise the fillets and skin from the fish; trim and pare into half hearts, then lay them in a buttered sautoir; season with salt, pepper, lemon juice, adding butter and white wine, then cook it over a hot fire, basting frequently while cooking. Dress on a decorated forcemeat border and fill in the inside with mushroom heads, crawfish tails and slices of truffle between each fillet. Make a veloute sauce (No. 415) with the stock and cream, run it through a tammy and pour half of it over the fish, serving the other half in a sauce-boat

(1305). Canadian Turbot A La Houston (Turbot Canadien A La Houston)

Pare the fillets cut from a turbot into half hearts; range them in a buttered sautoir seasoning with salt, pepper, nutmeg, finely chopped shallots and butter; moisten with white wine, then cook in a slow oven, drain the stock, reduce and add it to a reduced veloute sauce (No. 415) thickened with egg-yolks, cream and butter. Dress the fish on a buttered baking dish, pour over the sauce and dredge over grated Swiss cheese; besprinkle with melted butter and brown in a brisk oven, then serve.

(1306). Canadian Turbot A La Mercier (Turbot Canadien A La Mercier)

A turbot having a dark skin on both sides and the shape of chicken halibut; when dressed and clean, split it through the back, butter a small raised-edged dish, a little larger than the fish; cover the bottom with shallots, mushrooms and parsley, all finely chopped, and lay the fish on top. season and moisten to its height with a good cold court bouillon with white wine (No. 39); let the liquid boil for ten minutes over a moderate fire; cover it with a sheet of buttered paper, and finish cooking in a slack oven, basting it frequently. After removing besprinkle with chopped parsley, and serve it on the same dish surrounded with oysters a la Villeroi (No. 698).

(1307). English Turbot With Caper Sauce (Turbot Anglais Sauce Aux Capres)

Select a very fresh turbot with thick and white meat, scale and draw, then soak it for one hour in cold water containing a quarter as much milk. Lay it on the drainer of a fish kettle with some salt, and moisten with fresh water mixed with white wine or vinegar; let boil very slowly for three-quarters of an hour. Drain the turbot, rub the white surface with a piece of butter and dress, surrounding it with branches of parsley and balls of boiled potatoes three quarters of an inch in diameter. Serve separately a white sauce (No. 562); finished just when ready to serve with a piece of fresh butter and capers, or else serve a mussel sauce instead of caper (No."506).

(2613). Turbot A La Remoulade (Turbot A La Remoulade)

Place some slices of turbot cooked in a court-bouillon ( No. 38), in a deep dish; pour over oil, vinegar, salt, pepper and chopped parsley. Decorate a border mold (Fig. 138), with fanciful cuts of egg-white, truffles, pistachios and red lobster meat; cover these with a thick layer of jelly (No. 103), and fill it up with shrimps dressed with jellied mayonnaise (No. 613); uumold when the border becomes very firm, and fill the center with a pad of rice, or of veal and mutton fat, half of each; lay the pieces of turbot on top, having suppressed all the bones and skin therefrom; cover the fish with remoulade sauce (No. 624), mixed with jellied mayonnaise (No. 613), and serve separately a sauce-boat of remoulade sauce.