Tunny and bonito, after being boiled, are served cold in vinaigrette.
Turbot and Whiff.—Turbot is among fishes what pheasant is among birds. Rub it with lemon before cooking it.
After being boiled or baked, as directed, it is served with the following sauces: Béchamel, cream, caper, Hollandaise, Mayonnaise, tomato, and in vinaigrette.
It is also served au court-bouillon and aux fines herbes like bass.
Au Gratin.—It is prepared and served like shad au gratin.
It is also broiled and served with a maître d'hôtel.
Bordelaise.—Bone and skin the fish as directed; dip each piece in melted butter, then in beaten egg, roll in bread-crumbs and broil. While it is broiling on a rather slow fire, turn it over several times and keep basting with melted butter; the more butter it absorbs the better the fish.
When broiled, serve the slices on a dish and place some boiled craw-fish all around and in the middle. A dish of steamed potatoes is served with it.
The following sauce is also served at the same time: Chop fine and fry till half done, with a little butter, two small green onions or four shallots. Put half a pint of good meat-gravy in a small saucepan; set on the fire, and as soon as it commences to boil, pour into it, little by little, stirring the while with a wooden spoon, about a gill of Bordeaux wine, then the onions or shallots, and also a piece of beef marrow chopped fine; give one boil, and serve in a saucer.