How To Cook Fillets Of Turbot

Fillets Of Turbot & La Marechale

Take the fillets of a moderate-sized turbot, skin them, and cut each fillet into equal pieces, either oval, or in the shape of hearts. Season them with salt and pepper. Then beat the yolks of two or three eggs in a plate, and brush the fillets over with them, next dip them into crumbs of bread, then into clarified butter, and next into bread again.

Broil them till they are of a fine colour, on a slow but equal fire. Dish them en couronne, and pour over a white sharp sauce. (See No. 25, page 11.)

Fillets Of Turbot & La Crime

This is an entree of desserte*. When your turbot is returned from table, immediately take up the fillets, and skin them; you must do this while they are hot, as it will occasion a great waste to trim them when cold. The next day you must scollop your fillets, as equally as possible. Have a sauce a la crime quite hot; put the fillets into it, keep them hot, and in due time send them up in a dish garnished with a bordure, or in a vol au vent.

The cream sauce may be made in two different ways; first, if you have bechamelle in the larder, put into a stew-pan three spoonfuls of it, a quarter of a pound of very fresh butter, two spoonfuls of very good cream, some salt, and a little Cayenne: mix the whole well, and put either the sauce over the fish, or the fish into the sauce, if it is for a vol au vent. If you have no bechamelle, put into a stew-pan a table spoonful of flour, a quarter of a pound of butter, two or three spoonfuls of cream, salt, a little Cayenne, and a small bit of glaze. Do not let this sauce boil, only melt it till it is thick.

How To Cook Brill

This is very delicate, and very luscious eating when broiled, with caper sauce. It is to be cooked exactly in the same manner as the turbotin, No. 7. It is also eaten like turbot, and is almost as good. When very fresh, you may use it for fillets, and for every entree the same as turbot. (See Turbot, plain and cooked.)

John Dory

John Dory is a fish of hideous aspect, but of which the meat is very delicate. Cook it in the same manner as the turbot; and when broiled, send it up with caper or anchovy sauce.

John Dory Boiled, With Lobster Sauce

John Dory is boiled exactly the same as a turbot; and the sauce is the same. Put parsley round it, particularly in the opening of the head.

How To Cook Salmon

Salmon from the Thames is the most esteemed, and sella accordingly. Salmon is served indiscriminately, plain, or as an entree, entremets, etc. Crimped salmon fetches the highest price, and is the only one introduced at the table of a true connoisseur:

Slices Of Crimped Salmon, With Lobster Sauce

See Salmon, No. 5, page 81.

Slices Of Crimped Salmon Broiled, With Caper Sauce

Marinade your slices of salmon in a little olive oil, with salt and pepper. Three quarters of an hour before you send up, broil them on a very slow fire, on both sides. When it is done, take off the skin, and drain it on a clean towel to draw out all the oil Dish it, and mask it with the caper sauce. Let it be understood that your gridiron must be put on a slope, with a plafond under the fore-feet to receive the oil, which, if it fell into the fire, the smoke of it would spoil the fish, and besides fill the kitchen with smoke and stench. (The sauce as in No. 4, page 81.)

Cutlets Of Salmon Sautez A La Maitre D'Hotel

Cut some slices of salmon in the shape of chops. Put them into a saute pan with some clarified butter, pepper, and salt, and sautez or toss them when dinner-time is come, over an equal fire. Drain the butter well, and dish the slices of salmon en couronne. Send up with a maitre d'hotel. For salmon, you must not use any cream, as this fish is already heavy for the stomach ; put into a stew-pan three spoonfuls of sauce tournee well reduced; add to it a thickening of one egg, and refine the sauce with a quarter of a pound of Epping butter, some salt, a little Cayenne the juice of half a lemon, and some parsley chopped very fine ; work this sauce very fine, and use it when wanted.

Salmon, With Genevoise Sauce

Scale, empty, and wash your salmon clean. Then follow the method prescribed at No. 6, page 82.