TURBOT À LA CRÈME—II
Cook together three tablespoonfuls each of butter and flour, add a quart of cream and cook until thick, stirring constantly. Season with pepper, salt, minced parsley, and grated onion. Butter a baking-dish, put in a layer of cold cooked turbot flaked fine, cover with sauce, and repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with butter, and brown in the oven. Sprinkle with chopped eggs and parsley.
TURBOT AU GRATIN—I
Remove the skin, fat, and bone from cold turbot, and flake fine with a fork. Fry in butter a slice of onion chopped, a small slice of carrot minced, a bit of bay-leaf, and a pinch of mace. Add a tablespoonful of flour, one cupful of milk, and half a cupful of stock or water. Cook until thick, stirring constantly. Season with salt and pepper and rub through a sieve. Put a layer of the flaked fish in the bottom of a buttered baking-dish, spread with the sauce, sprinkle with grated Parmesan cheese, and repeat until the dish is full. Cover with crumbs, sprinkle with cheese, dot with butter, and brown in the oven.
TURBOT AU GRATIN—II
Boil a fish, drain, and cool. Flake with a fork, and mix with Bechamel Sauce to which has been added the yolks of four eggs well-beaten, half a cupful of grated Parmesan cheese, and lemon-juice and grated nutmeg to season. Mix lightly, put into a buttered baking-dish, cover with crumbs, sprinkle with Parmesan cheese, dot with butter, and brown in the oven. Cream may be poured over the fish before sprinkling with the crumbs.
TURBOT À LA HOLLANDAISE
Clean a medium sized turbot and make a deep incision down the back from head to tail. Rub with lemon-juice and boil in salted and acidulated water until tender. Drain and serve with Hollandaise Sauce.
FILLETS OF TURBOT À L'INDIENNE
Cut a small turbot into fillets and fry in butter with a little curry powder to season. Serve with Velouté Sauce.