FILLETS OF TURBOT À LA MARÉCHALE
Clean and boil the fish and cut into convenient pieces for serving. Cool, cover with a very stiff Cream Sauce, sprinkle with crumbs, dip in beaten egg, then in seasoned crumbs, and fry. Serve with any preferred sauce.
FILLETS OF TURBOT À LA RAVIGOTE
Sauté the prepared fillets in butter, seasoning with salt, pepper, and lemon-juice. Drain, and serve with Ravigote Sauce.
FILLETS OF TURBOT
Soak a medium sized turbot in salted water for half an hour, drain, rinse in fresh water, and cut into fillets. Dip in seasoned melted butter and broil or sauté in melted butter. Serve with Maître d'Hôtel Sauce.
FILLETS OF TURBOT WITH CREAM
Separate cold cooked turbot into fillets and reheat in a Cream Sauce.