No. 215. Turbot au gratin à la Provençale.
This dish is made from fish left from a previous dinner; pot two tablespoonfuls of chopped onions, and two of chopped mushrooms into a stewpan with two tablespoonfuls of salad oil; place it over a moderate fire five minutes, stirring it with a wooden spoon; then add three pints of brown sauce (No. 1), and reduce it one third, then add a clove of scraped garlic, a teaspoonful of Harvey sauce, one of essence of anchovy, a little sugar, a little cayenne, and two yolks of eggs, pour a little sauce on the dish you serve it on, then a layer of fish lightly seasoned with pepper and salt, then more sauce and fish again, finishing with sauce, sprinkle bread crumbs over it and place it in a moderate oven half an hour, or till it is very hot through, brown it lightly with the salamander and serve very hot. The garlic may be omitted if objected to, but it would lose the flavour from which it is named.
No. 216. Brill au naturel.
This fish though not so much thought of as turbot is very delicate eating, and being cheaper may be more freely used for fillets, &c., and may be recommended cooked in the following ways:—Boil a brill as you would a turbot, but the flesh being softer than that fish you put it in boiling water; if the fish weighs from four to five pounds put it into six quarts of water in which there is one pound of salt, draw the kettle to the corner of the fire and let it simmer for half an hour, try whether it is done as you would a turbot, drain it and dish it on a napkin; garnish with parsley, and serve with shrimp sauce (No. 73).
No. 217. Brill à la purée de Câpres.
Take a very fresh fish, and an hour before cooking rub a good handful of salt on it, then boil it as before, dish it without a napkin, and have ready the following sauce:—put a pint and a half of melted butter into a stewpan, then have ready prepared three tablespoonfuls of capers, and two of gherkins, with a little boiled spinach pounded in a mortar with four ounces of fresh butter, and passed through a hair sieve, and when the melted butter is nearly boiling stir it quickly into it; finish it with a little essence of anchovy, a little cayenne pepper, and a little sugar, and pour over the fish when ready to serve. The butter requires to lay upon ice until quite hard.
No. 218. Brill à la Hollandaise.
Boil the fish as above and proceed as for turbot à la Hollandaise; see that article.
No. 219. Brill aux Câpres.
Boil the fish and put twelve tablespoonfuls of melted butter into a stewpan, place it on the fire and when nearly boiling mix two ounces of fresh butter and three tablespoonfuls of capers with a little pepper and salt, dish on a napkin and pour the sauce over or serve in a boat.