399. Boiled Turbot A La Provencals

Procure a small plump turbot, make an incision in the back, and, with a strong knife, cut away an inch of the spine, trim the fins close, score it rather deep on the back, and then place it on an earthen dish to steep for four hours in a marinade made of the following ingredients: sliced carrot, onions, sprigs of parsley, bay-leaf and thyme, three cloves of garlic, pepper and salt, the juice of a lemon, and a gill of salad-oil. Let the turbot be frequently rubbed and turned in this marinade, that it may be thoroughly impregnated with its flavor. About three-quarters of an hour before dinner, remove every particle of vegetable from the turbot, place it, with the white side under, on a gridiron (previously rubbed with chalk of whiting), and set it to broil on a clear fire, of moderate heat: twenty minutes will suffice to broil it on one side; it must then be carefully removed on to a deep baking-sheet, upon its back, first placing the whole of the marinade in the baking-sheet or dish; moisten with half a bottle of light white wine, and then put the turbot in the oven to bake; observing that it must be basted every five minutes with its liquor. When the turbot is done, lift it carefully on to its dish, put the whole of the marinade in which it has been baked into a stewpan with the remaining half bottle of wine ; boil the whole together for five minutes, strain it with pressure through a tammy into a stewpan, and reduce it with some Allemande sauce : add a pint of anchovy butter, some chopped and blanched parsley, a spoonful of capers, and a little cayenne; garnish the turbot round with this sauce, adding groups of muscles fried in batter, and some lobster cut into neat scollops, and tossed in lobster-coral to give them a scarlet hue. Send some of the sauce to table in a boat.

400. Turbot A La Careme

Prepare a turbot according to the foregoing directions, omitting the garlic ; when it is done, reduce the liquor, and incorporate it it in a sufficient quantity of Dutch sauce, having Supreme sauce for its foundation; add some lobster butter, cayenne, and lemon-juice ; work the sauce well together over the fire, and pour it round the turbot; glaze the fish lightly, garnish it with groups of fine large crayfish and quenelles of whiting colored with some green Ravigotte (No. 185). Serve the remainder of the sauce in a boat.

400a. Turbot A La Vatel

Prepare and dress a turbot according to the directions given for turbot d la Parisienne (No. 398); when done, drain and place it on a dish, reduce the liquor in which it has been baked, and incorporate it with some Supreme sauce, finished with green Ravigotte butter (No. 185) ; add two dozen oysters, some button mushrooms, and thirty crayfish tails, lemon-juice, and cayenne. Cover the turbot with this sauce, and garnish it round with fried smelts, trussed with their tails in their mouths, (and previously boned and stuffed), with an inner row of small fillets of soles, which have been contises, one-half with truffles, and the other with thin scollops of the red part of the tail of a lobster turned round, and simmered in a little butter in a sauta-pan. Serve as usual some of the sauce in a boat.