A guide to modern cookery

Now surround it with the following garnish, which should be in proportion to the size of the fish, viz., little heaps of large mussels and oysters, prepared a la Villeroy, and fried at the time of dishing; small patties of crayfish tails; large mushroom-heads grooved and cooked, and slices of truffle. Serve, separately, (1) a timbale of potatoes a l’anglaise; (2) Normande sauce, combined with one-sixth pint of reduced court-bouillon per quart of sauce, finished with crayfish butter and seasoned with cayenne. 927—TURBOTIN A L’ANDALOUSE Cut it in the region of the back; season it, and lay it in a deep earthenware dish of convenient size, liberally buttered. In the case of a chicken-turbot weighing two and one-half lbs., moisten with one-third pint of white wine and one-quarter pint of fish fumet. Finely mince two medium-sized onions, and toss them in butter until they have acquired a yellow colour. Peel, press and mince three tomatoes, and add thereto three large, raw, sliced mushrooms. Cut two mild capsicums into strips. Spread the onion on the chicken-turbot; put the tomatoes and the sliced mushrooms on top, and upon these arrange the grilled strips of mild capsicum. Besprinkle moderately with raspings; lay one oz. of butter, cut into small pieces, on the top, and set to cook gently in the oven. Allow thirty minutes for the cooking. By reducing the moistening-liquor, which has perforce absorbed some of the gelatinous properties of the fish, the leason forms of itself. 928—TURBOTIN BONNE FEMME For a chicken-turbot weighing from two to two and one-half lbs. sprinkle on the bottom of a buttered tray one dessertspoonful of chopped shallots, one pinch of concassed parsley, and three oz. of minced mushrooms. Cut the chicken-turbot in the back, and partly separate the fillets from the bone; lay it on the tray, and moisten with onethird pint of white wine and one-third pint of fish fumet. 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 sautépan; reduce it to half, and add three tablespoonfuls of fish velouté and three oz. of butter. Cover the fish with this sauce and the garnish, and glaze quickly. 929—TURBOTIN COMMODORE Poach the chicken-turbot in salted water. Prepare the following garnish per one person :—Three potatoe balls cut to the size of hazel-nuts and cooked a l’anglaise; one medium-sized, trussed crayfish; one quenelle of fish; one small lobster croquette; and one oyster prepared a la Villeroy. All these products should be treated according to their nature, and just in time to be ready for the dishing up. A few moments before serving, drain the turbot; dish it, and surround it with the garnish detailed above, arranged in alternate heaps. Serve a Normande sauce, finished with anchovy butter, separately. 930—TURBOTIN DAUMONT Proceed exactly as directed under ‘‘ Sole Daumont’’ (No. 823), taking into account the size of the fish, and increasing the sauce and the garnishing ingredients accordingly. 931—TURBOTIN FERMIERE Sprinkle on the bottom of a buttered tray two minced shallots, a few roundels of carrot and onion, some parsley stalks, thyme, and bay. Lay the chicken-turbot on these aromatics, and season moderately. For a fish weighing two lbs. moisten with twothirds pint of excellent red wine; add one-half oz. of butter, cut into small pieces, and poach gently, taking care to baste frequently. Meantime toss three oz. of minced mushrooms in three oz. of butter. When the turbot is ready, drain it; dish it; surround.it with the tossed mushrooms, and keep it hot.