No. 220. Brill à la Meûnière.
Proceed as for Turbot à la meûnière, (No. 214,) allowing sufficient time according to the size of the fish.
No. 221. Brill sauce Homard.
Proceed as for turbot sauce homard, (No. 205.)
No. 222. Brill à la Billingsgate.
Broil the fish as for brill à la meûnière and dish it without a napkin; then have ready the following sauce;—blanch a pint of muscles, beard them and take out the black spots, then put two chopped eschalots in a stewpan with one ounce of butter, pass it over the fire five minutes, then add half a tablespoonful of flour, mix with it the liquor from the muscles, half a pint of milk, and half a gill of cream, a saltspoonful of salt, a little white pepper, and some grated nutmeg, boil it until rather thick, pass it through a tammie, then add two pats of butter, a few drops of essence of anchovy and the muscles; pour over the fish and serve very hot.
No. 223. Brill au gratin.
See turbot à la crème gratiné (No. 211,) and proceed in the same manner.
No. 224. Brill à la crème d’Anchois.
Proceed as for turbot à la crème d’anchois (No. 213.)