BROILED TURBOT À LA PROVENCE
Soak the fish for four hours in a marinade of oil and lemon-juice, seasoned with sliced carrot, onion, bay-leaf, thyme, parsley, and garlic. Drain, broil the fish on one side, and put in a buttered baking-dish with the marinade. Add two cupfuls of white wine, and bake, basting frequently. Take up the fish, and add the remainder of the bottle of wine to the liquid. Boil for five minutes, rub through a sieve, thicken with butter and flour cooked together, season with anchovy paste, minced parsley, and capers. Pour over the fish and serve.
BAKED TURBOT
Rub a small cleaned turbot with melted butter, sprinkle with minced parsley, powdered mace, and salt and pepper to season. Let stand for an hour and put into a buttered baking-dish. Brush with beaten egg, sprinkle with crumbs, dot with butter, bake, and serve with any preferred sauce.
TURBOT À LA BÉCHAMEL
Reheat cold flaked turbot in a Béchamel Sauce, adding a few cooked oysters.
TURBOT AU BEURRE NOIR
Cut cold cooked turbot into small fillets. Brown half a cupful of butter, add tarragon vinegar to taste, and pepper, salt, and minced parsley to season. Reheat the fish in the sauce and serve.
TURBOT À LA CRÈME—I
Reheat cold flaked turbot in a Cream Sauce, seasoning with grated nutmeg and lemon-juice.