Note.—Cold turbot thus warmed in the remains of lobster sauce will be found much nicer than putting the fish again in water.
TURBOT A L’ITALIENNE, Fillets of.
Ingredients.—The remains of cold turbot, Italian sauce. Mode.—Clear the fish carefully from the bone, and take away all skin, which gives an unpleasant flavour to the sauce. Make the sauce hot, lay in the fish to warm through, but do not let it boil. Garnish with croûtons. Time.—5 minutes. Seasonable all the year.
TURBOT, or other Large Fish, Garnish for.
Take the crumb of a stale loaf, cut it into small pyramids with flat tops, and on the top of each pyramid put rather more than a tablespoonful of white of egg beaten to a stiff froth. Over this, sprinkle finely-chopped parsley and fine raspings of a dark colour. Arrange these on the napkin round the fish, one green and one brown alternately.
TURBOT AU GRATIN.
Ingredients.—Remains of cold turbot, béchamel (see [Sauces]), bread-crumbs, butter. Mode.—Cut the flesh of the turbot into small dice, carefully freeing it from all skin and bone. Put them into a stewpan, and moisten with 4 or 5 tablespoonfuls of béchamel. Let it get thoroughly hot, but do not allow it to boil. Spread the mixture on a dish, cover with finely-grated bread-crumbs, and place small pieces of butter over the top. Brown it in the oven, or with a salamander. Time.—Altogether, ½ hour. Seasonable at any time.
TURKEY, Boiled.
BOILED TURKEY.