How to Cook Fish

by Myrtle Reed

FILLETS OF TURBOT À L'INDIENNE

Cut a small turbot into fillets and fry in butter with a little curry powder to season. Serve with Velouté Sauce.

FILLETS OF TURBOT À LA MARÉCHALE

Clean and boil the fish and cut into convenient pieces for serving. Cool, cover with a very stiff Cream Sauce, sprinkle with crumbs, dip in beaten egg, then in seasoned crumbs, and fry. Serve with any preferred sauce.