A second Dudley book of cookery and other recipes

By reducing the moistening liquor, which has perforce absorbed some of the gelatinous properties of the fish, the liaison forms of itself. CHICKEN TURBOT AMERICAINE CUT up the back and remove the bones from a chicken turbot weighing about three pounds. Season well, and place it in a deep earthenware dish, which has been plentifully buttered. Moisten with half a pint of white wine and a quarter of a pint of fish liquor. Mince finely two medium-sized onions, and toss in butter until they become a light brown colour. Peel, press and mince three ripe tomatoes, and add to them three large raw, sliced mushrooms. Cut into strips two mild capsicums and grill them. Spread first the onion over the turbot, then the tomatoes and sliced mushrooms, and then lay on the strips of grilled capsicum. Sprinkle lightly over all a little rasped gratin, and lay on top of this an ounce of butter cut into small pieces. Place in oven to cook gently for thirty minutes, and serve in the dish in which it was cooked. CHICKEN TURBOT FERMIERE SPRINKLE on the bottom of a buttered tray two minced shallots, a few rounds of carrot and onions, some parsley, thyme and bay leaf. Lay on these the chicken turbot, and season moderately. For a fish weighing two pounds, moisten with two-thirds of red wine and add half an ounce of butter cut into small pieces. Poach gently, taking care to baste frequently. Meanwhile toss three ounces of minced mushrooms in three ounces of butter. When the turbot is ready, drain and dish it, surround with the tossed mushrooms, and keep it hot. Strain the cooking liquor into a vegetable pan, and reduce it to half the quantity, and add three ounces of butter. Pour this sauce over the turbot and its garnish, and set it to glaze quickly. Serve very hot. Large soles can be cooked in the same way. TURBOTIN BONNE FEMME FOR a chicken turbot weighing from two to two and a half pounds, sprinkle on the bottom of a buttered tray one dessertspoonful of chopped shallots, one pinch of roughly chopped parsley, and three ounces of minced mushrooms. Cut the chicken turbot in the back and partly separate the fillets from the bone ; lay it on a tray, and moisten with one-third of a pint of white wine and one-third of a pint of fish fumet (an essence extracted from fish-bones and trimmings). Cook gently in the oven, and baste frequently the while. When the chicken turbot is cooked, dish it and keep it hot. Pour the cooking liquor into a saute pan ; reduce it to one-half, and add three tablespoonfuls of fish veloute and three ounces of butter. Cover the fish with this sauce and the garnish, and glaze quickly. FILLETS OF TROUT MILAN AISE TWO or three small trout, half a gill of best olive oil, one lemon, one dessertspoonful of chopped parsley, one egg, one ounce of grated Parmesan cheese, salt, pepper, breadcrumbs, lard or olive oil for frying, and fried parsley for garnish. Steep the fish in boiling water for about a minute ;