No. 210. Turbot à la Réligieuse.
Dress the turbot as before, and cover with Hollandaise sauce (No. 66); chop some Tarragon chervil, and one French truffle, which sprinkle over it; garnish with hard-boiled eggs cut in four lengthwise and laid round.
No. 211. Turbot à la Crème (gratiné).
Put a quarter of a pound of flour in a stewpan, mix it gently with a quart of milk, be careful that it is not lumpy, then add two eschalots, a bunch of parsley, one bay-leaf, and a sprig of thyme tied together, for if put in loose it would spoil the colour of your sauce, (which should be quite white,) then add a little grated nutmeg, a teaspoonful of salt and a quarter ditto of pepper, place it over a sharp fire and stir it the whole time, boil it till it forms rather a thickish paste, then take it off the fire and add half a pound of fresh butter and the yolks of two eggs, mix them well into the sauce and pass it through a tammie, then having the remains of a turbot left from a previous dinner, you lay some of the sauce on the bottom of a dish, then a layer of the turbot, (without any bone,) season it lightly with pepper and salt, then put another layer of sauce, then fish and sauce again until it is all used, finishing with sauce; sprinkle the top lightly with bread crumbs and grated Parmesan cheese; put it in a moderate oven half an hour, give it a light brown colour with the salamander and serve it in the dish it is baked on.
No. 212. Turbot à la Poissonière.
Boil a turbot as before, and take it up when only one third cooked, then put in a large sauté-pan or baking sheet forty button onions peeled and cut in rings, two ounces of butter, two glasses of port wine, the peel of half a lemon, and four spoonfuls of chopped mushrooms, then lay in the turbot and cover with a quart of brown sauce (No. 1), set it in a slow oven for an hour, then take it out and place it carefully on a dish, place the fish again in the oven to keep hot, then take the lemon peel out of the sauce and pour the sauce into a stewpan, reduce it till rather thick, then add twenty muscles, (blanched), twenty heads of mushrooms, and about thirty fine prawns; when ready to serve add one ounce of anchovy butter, a tablespoonful of sugar, and a little cayenne pepper, stir it in quickly but do not let it boil; pour the sauce over the fish and serve very hot.
No. 213. Turbot à la Crème d’Anchois.
Boil the turbot and dish it without a napkin, then pour the following sauce over it and serve immediately: put a quart of melted butter into a stewpan, place it on the fire and when nearly boiling add six ounces of anchovy butter (No. 78), and four spoonfuls of whipped cream, mix it quickly but do not let it boil; when poured over the fish sprinkle some chopped capers and gherkins over it.
No. 214. Small Turbot à la Meûnière.
Crimp the turbot by making incisions with a sharp knife, about an inch apart, in the belly part of the fish, then rub two tablespoonfuls of chopped onions and four of salt into the incisions, pour a little salad oil over it and dip it in flour, then put it on a gridiron a good distance from the fire—the belly downwards—let it remain twenty minutes, then turn it by placing another gridiron over it, and turning the fish over on to it, place it over the fire for about twenty-five minutes, or longer if required; when done place it upon a dish and have ready the following sauce: put six ounces of butter in a stewpan, with ten spoonfuls of melted butter, place it over the fire, moving the stewpan round when very hot, but not quite in oil, add a liaison (No. 119) of two yolks of eggs, a little pepper, salt, and the juice of a lemon, mix it quickly and pour over the fish; serve directly and very hot. The fish must be kept as white as possible. For the above purpose the turbot should not exceed eight pounds in weight.