401. Turbot A La Creme Au Gratin

Boil a turbot, drain it on a dish, and while it cools, prepare some cream Bechamel sauce (No. 5); reduce it, and add the yelks of four eggs, four ounces of grated fresh Parmesan cheese, a little minionette pepper, grated nutmeg, and lemon-juice. With a spoon cut the turbot into flakes, and put them in the sauce, taking care to waste none of the delicate meaty part of the fins, the cheeks, and the glutinous membranes of the fish. Stir the whole lightly together, and pile it neatly in the shape of a dome on the dish; cover it thoroughly and smoothly with some finely-sifted bread-crumbs fried and mixed with a fourth part of grated Parmesan cheese; garnish round with fried croquettes of potatoes; and twenty minutes before sending to table, put the turbot thus prepared into the oven to gratinate; pass the redhot salamander over it to melt the cheese, and pour round the inner circle of the croquettes some Bechamel sauce made with good rich cream. Send up some of the sauce in a boat.

40la. Turbot A La Creme Au Gratin, Another Way

This, as well as the foregoing, may be prepared from the remnants of a previously-dressed fish, as follows:

Place the flakes of turbot in a stewpan with a sufficient quantity of cream Bechamel sauce (No. 6), pile it up in the centre of the dish. shake some grated Parmesan cheese on the surface, pour some double cream over this, and having placed the dish over a moderate stove-fire in order to gratinate the fish slightly, at the same time hold a red-hot salamander over it to give the surface a very light brown color; which, when satisfactorily terminated, some potato croquettes, or pastry fleurons, should be neatly placed round the edge of the dish and immediately served.

402. Turbot As Matelotte Normande

Prepare a small plump turbot in every respect according to the directions given for dressing a turbot d la Parisienne (No. 398) ; when done, drain and place it on a dish; reduce the liquor, add to it some Allemande sauce, in which mix two pats of butter, some chopped and blanched parsley, the juice of a lemon, and a little cayenne; work the sauce well together on the fire, and then add two dozen button-mushrooms, the same quantity of blanched oysters or muscles, and an equal proportion of very small quenelles of whiting; cover the turbot with the sauce, and garnish it round with some trimmed large crayfish and glazed croutons of fried bread.

403. Turbot A La Bechamel

Prepare some good rich cream Bechamel sauce (No. 6), put the flakes of some boiled turbot in it, toss them lightly together on the fire, serve the turbot piled up on the dish in the form of a dome, and garnish it round with potato croquettes, fleurons of puff paste, or croutons of bread.

This method of dressing turbot, as well as turbot a In creme au grotin, is generally had recourse to for the purpose of turning the previous day's fish to a good account; nevertheless the sauces, in both cases, really deserve that the turbot should be boiled for the express purpose.

Turbot dressed as above may also be served in a vol-au-vent.