Turbot Au Pontife - Turbot With Pontiff Sauce

Use a Pan or Kettle much of the size of the Turbot, with a Fish-plate in it; garnish the Pan with thin slices of Veal and Ham, bits of Carrots, and other roots, a few slices of Onions, whole Pepper, and one clove of Garlick; soak it on a slow fire, then add a Bottle of white Wine, as much Broth, and braze on a slow fire until the Meat is thoroughly done; sift this Cullis in a sieve, and put the Turbot therein, to sim-mer on a slow fire, until it is done; then drain it very well, and serve it with Sauce. Pontife. - See Sauces.

Turbot Glac'ee - Turbot Glazed

When the Turbot is properly cleaned, and trimmed, fins and tail, lard it as a Fricandeau, either all over one side, or quarter-ways, as other pieces are often done to give them a better look; boil it slowly in the same Preparation as the former, and when done, glaze the larded part with a Glaze made with Veal Gravy or Cullis: (a few feathers tied together are very proper to use for glazing any tender pieces.) Serve with Spanish Sauce under, or any other.

Turbot Au Citron - Turbot With Lemon

Rub a Brazing-kettle or Pan with a good deal of Butter, and put into it sliced Onions, Parsley, a few Shallots, Thyme, Laurel, Basil, Pepper and Salt; lay the Fish upon this, and the same Seasoning over it, with a couple of Lemons sliced, (first peeled) and a good deal of Butter; bake it in a middling-heated Oven, and when it is done, scrape off all the Seasoning, and drain it very clean from the Liquid: Dish it on the Table-dish, and serve Sauce a la Garonne upon it. - See Sauce Articles.

Turbot A La Financiere. (see Carp Under The Same Name)

Make the same Preparation as for Cullis, with slices of Veal and Ham, bits of all sorts of Roots, sliced Onions, a large faggot of sweet Herbs, one clove of Garlick, four of Spices, Thyme, Laurel, and Basil; let it soak on a slow fire, until it is ready to catch at bottom; put about a pint of good Broth to it, and let it simmer about two hours; add a bottle of white Wine, let it boil half an hour longer, and then sift it in a sieve; put this Cullis into the Kettle you intend for boiling the Fish, with a Fish-plate under the Turbot, and let it boil very slowly until it is done; while it is draining, take part of the Cullis to make a Ragout with Sweet-breads, Cock's-combs, fat Livers, Truffles or Mushrooms; reduce it pretty thick, add such proper seasoning as will make it highly finished, and serve upon the Turbot. The remainder of this Cullis will serve for any other Fish-dishes.

Turbot A La Hollandaise - Turbot The Dutch Fashion

Put two glasses of white Wine into a Sauce-pan, with two spoonfuls of Oil, sprigs o Parsley, Chibol, Thyme, Laurel, Basil, one Clove of Garlick, all whole, Pepper and Salt; boil these together about half an Hour or more; then put the Turbot into a Baking-dish, and pour all the first Preparation upon it; cover it with another Dish, and simmer it between two slow fires: When it is done enough, pour out all the Sea-soning, and put the Fish on the Dish you intend for table; make a Sauce with some good Consommé, a piece of Butter rolled in Flour, and a little fine chopped Parsley scalded; make a Liaison on the fire, and serve it upon the Fish.