In Salad.—Proceed as for salmon in salad.
When boiled, serve the turbot with anchovy-butter, lobster-butter, lobster-sauce, or muscle-sauce.
Cold.—Any cold piece of turbot is served with a Mayonnaise sauce, or in vinaigrette.
Cold Fish.—If the fish is with sauce, that is, if the sauce is in the same dish with the fish, warm it in the bain-marie, and serve warm. Any other piece of cold fish, baked, boiled, broiled, or roasted, is served with a Mayonnaise sauce, or with a vinaigrette.
Any kind of cold fish may be prepared in salad. Slice the fish or cut it in pieces and put it in the salad-dish with hard-boiled egg sliced, onion and parsley chopped fine, salt, pepper, vinegar, and oil. Mix the whole gently and well, and serve.
Anchovy.—It is imported preserved. It is used as a hors-d'oeuvre, to decorate or season.
The essence of anchovy is used for sauce.
The smallest are considered the best.
To serve as a hors d'oeuvre, wash, wipe dry, and remove the backbone, serve with tarragon or parsley, chopped fine, vinegar, and oil.
They may also be served with hard-boiled eggs, chopped or quartered.