512. Filets de Truite ala Mirabeau. — Procure a medium- sized trout, remove the scales and wipe the fish with a damp cloth. Take off the fillets and put them skin upwards in a saute-pan contain- ing a quarter of a gill of sweet oil (Provence oil is preferable). Season with pepper and salt, squeeze the juice of half a lemon✪ Filets de Truite a la Mirabeau over the fillets, cover with a piece of buttered paper, and cook in the oven for about ten minutes. When done, remove the skins, take up the fillets with a fish-slice, and place them on a hot dish. Sauce over carefully with Mirabeau sauce (No. 221), and send to table. This recipe may be applied to any fresh-water fish. 513. Escalopes de Turbot d la Dauphin, e. — About 2£ lb. turbot, % gill bechamel sauce {No. 202), butter, 1 tablespoonful cream, 1 egg, sauce ecrevisses {No. 219), 1 glass Sauterne, puree of potatoes, seasoning✪ Escalopes de Turbot a la Dauphine. Free the fish from skin and bones, cut eight or nine even-sized escallops of turbot, oval or round, pare them neatly and place them in a buttered saute-pan with a small glass of Sauterne wine ; season with pepper, salt, and lemon-juice, and cover with a piece of buttered paper. Pound the trimmings, previously freed from skin &c., in a mortar till smooth, add the white of an egg, and enough bechamel (well reduced) to form a farce of desirable consistency ; add also a little DRESSED FISH AND FISH ENTREES ( HOT) 219 cream, and rub the whole through a fine sieve. Poach the escallops in a fairly-heated oven for ten minutes ; then take up and cover with the prepared farce. Place each as done on a buttered baking-sheet and bake in a hot oven for ten minutes longer. Have ready some well-seasoned prawn or crayfish sauce, incorporate the liquor in which the fish was cooked. If there is any fish farce left over, make and poach a few small quenelles for garnish. Have ready a hot dish with a border of potato puree neatly decorated, place the escallops of turbot on top, sauce over very carefully, and garnish with the fish quenelles, if such have been made. Serve very hot. N.B. Brill, plaice and John Dory can be treated in the same way as above described. 514. Filets de Turbot d la Careme. — 2| to 3 lb. turbot, 2 oz. butter, 1 glass Ghablis or Sauterne wine, 18 heads of preserved mushrooms, 1 dessertspoonful lobster coral, 18 prawns, % pint bechamel sauce (No. 202), 2 to 3 truffles, 12 sauce oysters, 1 yolk of egg, whiting forcemeat, seasoning✪ Filets de Turbot a la Careme. Cut the turbot into slices about half an inch thick, cut each in two lengthways, and remove the dark skin and bones ; trim and shape neatly, and range them in a saute -pan (well buttered), season with pepper and salt, moisten with white wine and a little mushroom liquor. Put a tiny piece of butter on top of each slice, and cover with a buttered paper. Cook in a moderate oven for twenty-five minutes. Pre- pare the garniture as follows : — Cut the truffles into slices, put these with the mushroom-heads in a stewpan, add the oysters, previously bearded and cut in halves, moisten with a little white sauce, and keep hot till required. Fill a well-buttered border mould with whiting forcemeat, and poach in the usual manner. When done unmould on to a round dish. Take up the slices of turbot, and range them neatly on top of the border.

AI-modernized reading of the original text

512. Filets de Truite ala Mirabeau. — Procure a mediumsized trout, remove the scales and wipe the fish with a damp cloth. Take off the fillets and put them skin upwards in a saute-pan containing a quarter of a gill of sweet oil (Provence oil is preferable). Season with pepper and salt, squeeze the juice of half a lemon over the fillets, cover with a piece of buttered paper, and cook in the oven for about ten minutes. When done, remove the skins, take up the fillets with a fish-slice, and place them on a hot dish. Sauce over carefully with Mirabeau sauce (No. 221), and send to table. This recipe may be applied to any fresh-water fish. 513. Escalopes de Turbot d la Dauphin, e. — About 2£ lb. turbot, % gill bechamel sauce {No. 202), butter, 1 tablespoonful cream, 1 egg, sauce ecrevisses {No. 219), 1 glass Sauterne, puree of potatoes, seasoning. Free the fish from skin and bones, cut eight or nine even-sized escallops of turbot, oval or round, pare them neatly and place them in a buttered saute-pan with a small glass of Sauterne wine ; season with pepper, salt, and lemon-juice, and cover with a piece of buttered paper. Pound the trimmings, previously freed from skin &c., in a mortar till smooth, add the white of an egg, and enough bechamel (well reduced) to form a farce of desirable consistency ; add also a little cream, and rub the whole through a fine sieve. Poach the escallops in a fairly-heated oven for ten minutes ; then take up and cover with the prepared farce. Place each as done on a buttered baking-sheet and bake in a hot oven for ten minutes longer. Have ready some well-seasoned prawn or crayfish sauce, incorporate the liquor in which the fish was cooked. If there is any fish farce left over, make and poach a few small quenelles for garnish. Have ready a hot dish with a border of potato puree neatly decorated, place the escallops of turbot on top, sauce over very carefully, and garnish with the fish quenelles, if such have been made. Serve very hot. N.B. Brill, plaice and John Dory can be treated in the same way as above described. 514. Filets de Turbot d la Careme. — 2| to 3 lb. turbot, 2 oz. butter, 1 glass Ghablis or Sauterne wine, 18 heads of preserved mushrooms, 1 dessertspoonful lobster coral, 18 prawns, % pint bechamel sauce (No. 202), 2 to 3 truffles, 12 sauce oysters, 1 yolk of egg, whiting forcemeat, seasoning. Cut the turbot into slices about half an inch thick, cut each in two lengthways, and remove the dark skin and bones ; trim and shape neatly, and range them in a saute -pan (well buttered), season with pepper and salt, moisten with white wine and a little mushroom liquor. Put a tiny piece of butter on top of each slice, and cover with a buttered paper. Cook in a moderate oven for twenty-five minutes. Prepare the garniture as follows : — Cut the truffles into slices, put these with the mushroom-heads in a stewpan, add the oysters, previously bearded and cut in halves, moisten with a little white sauce, and keep hot till required. Fill a well-buttered border mould with whiting forcemeat, and poach in the usual manner. When done unmould on to a round dish. Take up the slices of turbot, and range them neatly on top of the border.

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