Comprising Turbot, plain boiled.

d la Parisienne.

broiled d la Provencale.

,, d la Careme.

d la Vatel.

d la creme au gratin.

in Matelotte. Normande.

d fa Bechamel.

Turbot, d la Marechale. Fillets of Turbot, a l'Indienne.

d la Ravigotte.

d la Vertpre, or green.

Ravigotte.

a l'Italienne.

d la Cardinal.

Brill, - John Dory.

397. Plain Boiled Turbot Or A L'Anglaise

Procure if possible a turbot conveyed by land-carriage, of moderate size: the larger fish are never delicate; choose it thick and plump, open it to ascertain that the back-bone is free from color, as when it has a reddish appearance, although perfectly fresh, it is sure to boil of a bad color. Wash the turbot, wipe it dry, and rub it over with the juice of a lemon and a little salt; put it into a fit-sized turbot-kettle, add a sufficient quantity of spring-water to cover the fish, then throw in a good handful of salt, and set the turbot on the stove to boil; as soon as the water begins to simmer, skim it thoroughly, and lift the kettle from the fire down by the side, there to remain gently boiling for half an hour, more or less, according to the size of the fish. When the turbot is done, lift it out of the water with the drainer; slip it carefully on to a dish prepared to receive it, and send it to table with two sauce-boats filled with lobster and Dutch sauces (Nos. 42 and 55).

398. Turbot A La Parisienne

Choose a turbot weighing about 4 lbs., trim the fins off close, make an incision in the back from head to tail, and, inserting the knife on either side, detach the fish from the bone right up to the fins ; then cut the back bone through, close to the head and tail, and carefully separate the under part of the fish from the bone, so as not to run the knife through; bone the turbot in this manner, wipe it with a clean cloth, season it inside with a little pepper and salt, and spread a layer of quenelle force-meat of whitings, mixed with a spoonful of chopped fine herbs, inside. Then butter a large baking-sheet, and place the turbot upon it, with the white side uppermost; moisten with a bottle of French white wine, some essence of mushrooms, and oyster liquor; season with a little pepper and salt, place a buttered paper over the whole, and set the fish to boil on the stove: next put it in the oven to simmer gently for about three-quarters of an hour, taking care to baste the turbot with its liquor every five minutes, so that it may thus be made to absorb the greater portion while stewing. When the turbot is done, drain it from its liquor on to a large earthen dish, and put it to cool in the larder, reserving the liquor in which it has been stewed to be reduced and mixed with a sufficient quantity of Parisian sauce (No. 40), to be used for garnishing the turbot when dished up. When the turbot is cold, place it on a buttered baking-sheet, and spread it over with a thin layer of reduced Alle-mande sauce, over which shake some very finely-sifted bread-crumbs, fried of a light color; moisten the fish with a little consomme and wine, and put it in the oven about twenty minutes before sending it to table, that it may get thoroughly warm through; when about to dish it up, slide it gently off the baking-sheet on to a dish, and sauce it round with part of the Parisian sauce prepared for the purpose ; garnish it round with groups of crayfish tails, muscles, oysters, button-mushrooms, and small round truffles, tossed in a little glaze to give them a bright appearance. Send up the remainder of the sauce in a boat.