(2393). Turban Of Fillets Of Flukes Or Smelts - Streaked (Turban De Filets De Carrelets Ou D'Eperlans, Bigarres)

Raise the four fillets, peel off the skin, cut them lengthwise in two, then into slices, having them six inches long by one wide; make bias incisions on hall the thickness, and set into everyone a thin slice of truffle. With a fish quenelle forcemeat (No. 90) make a crown-shaped border rounded on the top, using mold (Fig. 139); lay on it the streaked slices slanting in such a way as to cover the surfaces so that the truffles are seen on top; lay over strips of buttered paper, and cook this turban in a slack oven; drain off the butter and fill up the empty space with mushrooms, truffles and oyster kernels, cover with an allemande sauce (No. 407) reduced with cream and well buttered, and lay a garnishing of fried milts around the turban.

(2394). Turban Of Lobsters Garnished With Shells (Turban De Homards Garni De Coquilles)

Kill the lobsters by plunging them into boiling water for one minute; suppress the tail shells and cut up the tail meat into transversal slices a quarter of an inch thick, and dress them crown-shaped on a ring made of raw pike quenelle forcemeat (No. 90), alternating each slice with one of truffles and mushrooms; cover this crown with a veloute sauce (No. 416) well-reduced with court bouillon and wine (No. 419): dredge over with bread-crumbs and grated parmesau cheese, and besprinkle with butter; brown it in the oven and then garnish the center of the turban with a garnishing of mushrooms; pour over these a lobster sauce (No. 488) with some cayenne pepper added, and garnish around the turban with small shells filled with lobster and cream bechamel. Prepare as follows: Put into a bowl half a pound of lobster meat cut in quarter-inch squares, and the third of its quantity of cooked mushrooms cut exactly the same. Reduce a pint of bechamel sauce (No. 409) with some of the mushroom broth and cream; mix it in with the salpicon, season with nutmeg, salt and cayenne pepper, and use this preparation to fill some scallop or silver shells (Fig. 438) previously buttered and bread-crumbed; when they are all full, strew over more breadcrumbs and parmesau, besprinkle with butter, and brown them in a hot oven, or else with a red-hot shovel, or under a gas salamander (Fig. 123).