Prepare the following garnish per one person:—Three potato
balls cut to the size of hazel-nuts and cooked [à l’anglaise]; one medium-sized, trussed crayfish; one quenelle of fish; one small lobster croquette; and one oyster prepared à la Villeroy.
All these products should be treated according to their nature, and just in time to be ready for the dishing up. A few moments before serving, drain the turbot; dish it, and surround it with the garnish detailed above, arranged in alternate heaps.
Serve a Normande sauce, finished with anchovy butter, separately.
[930—TURBOTIN DAUMONT]
Proceed exactly as directed under “Sole Daumont” (No. [823]), taking into account the size of the fish, and increasing the sauce and the garnishing ingredients accordingly.
[931—TURBOTIN FERMIÈRE]
Sprinkle on the bottom of a buttered tray two minced shallots, a few roundels of carrot and onion, some parsley stalks, thyme, and bay.
Lay the chicken-turbot on these aromatics, and season moderately. For a fish weighing two lbs. moisten with two-thirds pint of excellent red wine; add one-half oz. of butter, cut into small pieces, and poach gently, taking care to baste frequently.
[314]
]Meantime toss three oz. of minced mushrooms in three oz. of butter. When the turbot is ready, drain it; dish it; surround it with the tossed mushrooms, and keep it hot.