404. Turbot A La Marechale

Prepare a turbot as for Matelotte Normande (No. 402), drain it, and set it on a dish to cool; then spread it over on both sides with some reduced Allemande sauce; shake some fine bread-crumbs over this, and after dipping it in some eggs seasoned with a little salt, and whipped up in a dish for the purpose, bread-crumb it over again thoroughly. About twenty minutes before dinner, place the turbot on a wire receiver, and fry it in a convenient-sized pan, containing some clean hog's lard, heated to a proper degree. As soon as the coating on the turbot is colored of a very light brown color, take the fish out of the fat on to a cloth, press it lightly with a clean napkin, in order to absorb any grease there may be on it, and placing it on a baking-sheet, keep it in the hot closet till required to be dished up, put the turbot then on a dish, and pour round the following sauce: -

Reduce the liquor in which the turbot has been baked, and add to it some Allemande sauce, and mix in a pat of anchovy butter, some green Ravigotte, lemon-juice, and cayenne. Next, garnish round with quenelles of whiting shaped with two dessert-spoons, one-half of which must be colored with lobster-coral, and the other with some black truffles chopped very fine, and mixed in the quenelle force-meat previously to their being shaped. Send to table some of the sauce as usual in a boat.

405. Fillets Of Turbot A L'Lndienne

Cut a small turbot into neatly-trimmed fillets or scollops, set them carefully in a deep sauta-pan with a little fresh butter, and two spoonsful of Cook's excellent fish curry paste; put the lid on the sauta-pan, and place it on a slow fire, or in the oven, to simmer gently for twenty minutes; then take it out, and add thereto some Veloute 9 sauce (No. 2), and set the whole to boil together a few minutes on the stove; then dish up the fillets, one overlaying the other - in a circle; pass the sauce through a tammy, make it hot, and mix in a pat of butter; mask the fillets with the sauce, and serve.

406. Fillets Of Turbot A La Ravigotte

Prepare the fillets of turbot as directed in No. 405, place them in a sauta-pan with some fresh butter, season with pepper and salt, and lemon-juice ; ten minutes before dinner set them on a moderate tire, and when sufficiently simmered on one side, turn them carefully on the other, so as not to break them; when done, drain the fillets on a napkin, and dish them up, overlaying each other - so as to form a close circle; sauce them with some white Ravigotte sauce (No. 20), and send to table.

407. Fillets Of Turbot A La Vertre

Prepare the fillets as for the previous entree, and dish them up in a similar manner; fill the centre with thirty crayfish tails ; pour some sauce a la Ravigotte (No. 21), over the fillets, and serve.

408. Fillets Of Turbot A L'Ltalienne

Prepare, dress, and fish up the fillets of turbot as in the previous case, and sauce the entree with some brown Italian sauce (No. 12), in which incorporate a pat of anchovy butter and a teaspoonful of chopped capers.

409. Fillets Of Turbot A La Cardinal

Cut, dress, and dish up the fillets of turbot as directed in former cases ; sauce them with some Cardinal sauce (No. 48), and garnish the centre of the entree with prawns or crayfish tails, small quenelles of whiting or lobster, and a few small button-mushrooms.

Fillets of turbot may be dressed in a variety of ways, according to the sauce or garnish used, from which accordingly the fillets derive their denomination : as, for instance, a la Maitre d'Hotel, a la sauce Homard,, or Lobster sauce, a la sauce aux Huitres, or Oyster sauce, etc, etc, etc.

410. Brill

This species of fish, bearing a great resemblance to turbot, may be dressed in every variety of form in which turbot is capable of being sent to table; it may also be served plain, boiled with either Lobster. Shrimp, Crayfish, Anchovy, Caper, Dutch, Oyster, Muscle, or Ravigotte sauce.

411. John Dory

This kind of fish, although a great favorite with many, is very seldom sent to table in any other shape than as a plain boiled fish, either with Lobster or Dutch sauce; it may, however, be broiled with Champagne sauce, for which see turbot dressed in that manner (No. 398).