[937—TURBOTIN FEUILLANTINE]
Stuff the chicken-turbot after the method described in the preceding recipe, but substitute lobster [mousseline] forcemeat for that mentioned above.
Poach as directed above, and dish.
Coat the fish with lobster butter, made as red as possible, from the carcass of the lobster whose meat has been used for the forcemeat.
From head to tail and down the centre of the fish lay a row of fine slices of truffle, letting them overlap each other slightly. [316] ]Frame the row of truffle with two lines of very white, poached oysters, so placed as to form a regular oval.
Send to the table, separately, a fine Béchamel sauce seasoned with cayenne.
[938—COLD CHICKEN-TURBOT]
My remarks relative to cold turbot apply here with even greater force, for chicken-turbots are particularly well suited to cold dishing.
The chicken-turbots to be served cold should not be too small; the best for the purpose would be those weighing four lbs. or more.
In dismissing the subject I can but recommend cold chicken-turbot as a dish admitting of the most tasteful arrangement and decoration.