TURBOT, Baked Fillets of.
Ingredients.—The remains of cold turbot, lobster sauce left from the preceding day, egg, and bread-crumbs; cayenne and salt to taste; minced parsley, nutmeg, lemon-juice. Mode.—After having cleared the fish from all skin and bone, divide it into square pieces of an equal size; brush them over with egg, sprinkle with bread-crumbs mixed with a little minced parsley and seasoning. Lay the fillets in a baking-dish, with sufficient butter to baste with. Bake for ¼ hour, and do not forget to keep them well moistened with the butter. Put a little lemon-juice and grated nutmeg to the cold lobster sauce; make it hot, and pour over the fish, which must be well drained from the butter. Garnish with parsley and cut lemon. Time.—Altogether, ½ hour. Seasonable at any time.
Note.—Cold turbot thus warmed in the remains of lobster sauce will be found much nicer than putting the fish again in water.