How to Cook Fish

by Myrtle Reed

TURBOT AU BEURRE NOIR

Cut cold cooked turbot into small fillets. Brown half a cupful of butter, add tarragon vinegar to taste, and pepper, salt, and minced parsley to season. Reheat the fish in the sauce and serve.

TURBOT À LA CRÈME—I

Reheat cold flaked turbot in a Cream Sauce, seasoning with grated nutmeg and lemon-juice.