Strain the liquor in which the fish was cooked into a stewpan, add the remainder of the sauce, also the lobster coral, previously pounded with an ounce of butter and rubbed through a sieve. Stir over the fire till quite hot, then add the yolk of an egg and about a dessert- spoonful of lemon-juice. Whisk well over the fire, but do not let the sauce boil again. Put the garniture in the centre of the dish. Sauce over the border carefully with the prepared sauce, garnish the centre with picked prawns, and serve at once. 515. Filets de Turbot d la Cussy. — 2 to 3 lb. turbot (small fish), 1 glass of white wine, 6 cocks' kernels, 6 mushrooms and liquor, 1 oz. butter, 1 truffle, 6 to 8 small quenelles, ^ lemon, \ pint Allemande sauce (No. 204), \ gill tomato sauce (No. 271), pepper and salt, puff-paste, fleuronsfor garnish✪ Filets de Turbot à la Cussy. Bone the fish, removing the dark skin, cut the fillets into con- venient oblong pieces, flatten a little with a cutlet bat, and trim. Range the fillets in a well-buttered saute-pan. Moisten with the wine 220 THE NEW CENTURY COOKERY BOOK and mushroom liquor, season with pepper and salt, cover with a piece of buttered paper, and cook in the oven for about twelve minutes. Take up, dress neatly on a hot dish, and keep warm. Pour the sauces into the pan containing the liquor, boil up and strain into a stewpan containing the mushrooms, kernels, and quenelles. Allow these to get thoroughly hot. Garnish the dish, reduce the sauce, and pour over the fish, decorate with slices of lemon and fleurons, and serve. 516. Filets de Turbot d la Florentine. — This is one of the most tasty ways of serving turbot .or any kind of white fish. Cut some turbot into small fillets — remove the skin and place in a saute- pan well-buttered, season the fish, moisten with a glass of white wine, and cook for ten minutes in the oven. Range them neatly on a silver- plated dish, and put a layer of prepared spinach over the fillets, so as to completely cover them, pour over this a layer of bechamel sauce, mixed with sufficient grated cheese to flavour, sprinkle over the top some bread-crumbs, grated cheese, and oiled butter✪ Filets de Turbot à la Florentine, and bake in a very hot oven for about ten minutes. 517. Turbot a la Frovengale. — About 2} lb. turbot ( middle cut), ^ pint veloutee sauce (No. 206), 1 gill white wine, 2 small shallots chopped fine, 1 gill white stock, 2 oz. butter, 2 yolks of eggs, 1 tea- spoonful anchovy paste, 2 teaspoonfuls capers, 1 teaspoonful chopped parsley, a small bunch of parsley and herbs ( bouquet ) (No. 2). Wash and wipe the fish well, cut it into thick slices or leave whole, place it in a stewpan, season with pepper and salt, and add veloutee sauce, white wine, stock, chopped shallots, and bouquet garni. Set it to simmer slowly until the fish is done, and baste occasionally. Put the fish on a dish and keep warm. Reduce the sauce until you obtain the desired consistency. Remove the herbs, add the yolks of eggs, work in the butter, and pass through a cloth. Return to a smaller stewpan, add the anchovy- paste, chopped parsley, and capers, stir a few minutes over the fire, and pour over the fish. 518. Supreme de Turbot a la Roy ale. — About 21 lb. turbot (middle cut)✪ Turbot à la Frovengale, 2 oz. butter, ^ pint veloutee sauce, 1 shallot, 1 small glass white ' wine, 2 tablespoonfuls cream, half a handful of grated Swiss cheese, salt and pepper, nutmeg.

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Strain the liquor in which the fish was cooked into a stewpan, add the remainder of the sauce, also the lobster coral, previously pounded with an ounce of butter and rubbed through a sieve. Stir over the fire till quite hot, then add the yolk of an egg and about a dessertspoonful of lemon-juice. Whisk well over the fire, but do not let the sauce boil again. Put the garniture in the centre of the dish. Sauce over the border carefully with the prepared sauce, garnish the centre with picked prawns, and serve at once. 515. Filets de Turbot d la Cussy. — 2 to 3 lb. turbot (small fish), 1 glass of white wine, 6 cocks' kernels, 6 mushrooms and liquor, 1 oz. butter, 1 truffle, 6 to 8 small quenelles, ^ lemon, \ pint Allemande sauce (No. 204), \ gill tomato sauce (No. 271), pepper and salt, puff-paste, fleuronsfor garnish. Bone the fish, removing the dark skin, cut the fillets into convenient oblong pieces, flatten a little with a cutlet bat, and trim. Range the fillets in a well-buttered saute-pan. Moisten with the wine and mushroom liquor, season with pepper and salt, cover with a piece of buttered paper, and cook in the oven for about twelve minutes. Take up, dress neatly on a hot dish, and keep warm. Pour the sauces into the pan containing the liquor, boil up and strain into a stewpan containing the mushrooms, kernels, and quenelles. Allow these to get thoroughly hot. Garnish the dish, reduce the sauce, and pour over the fish, decorate with slices of lemon and fleurons, and serve. 516. Filets de Turbot d la Florentine. — This is one of the most tasty ways of serving turbot .or any kind of white fish. Cut some turbot into small fillets — remove the skin and place in a sautepan well-buttered, season the fish, moisten with a glass of white wine, and cook for ten minutes in the oven. Range them neatly on a silverplated dish, and put a layer of prepared spinach over the fillets, so as to completely cover them, pour over this a layer of bechamel sauce, mixed with sufficient grated cheese to flavour, sprinkle over the top some bread-crumbs, grated cheese, and oiled butter, and bake in a very hot oven for about ten minutes. 517. Turbot a la Frovengale. — About 2} lb. turbot ( middle cut), ^ pint veloutee sauce (No. 206), 1 gill white wine, 2 small shallots chopped fine, 1 gill white stock, 2 oz. butter, 2 yolks of eggs, 1 teaspoonful anchovy paste, 2 teaspoonfuls capers, 1 teaspoonful chopped parsley, a small bunch of parsley and herbs ( bouquet ) (No. 2). Wash and wipe the fish well, cut it into thick slices or leave whole, place it in a stewpan, season with pepper and salt, and add veloutee sauce, white wine, stock, chopped shallots, and bouquet garni. Set it to simmer slowly until the fish is done, and baste occasionally. Put the fish on a dish and keep warm. Reduce the sauce until you obtain the desired consistency. Remove the herbs, add the yolks of eggs, work in the butter, and pass through a cloth. Return to a smaller stewpan, add the anchovy- paste, chopped parsley, and capers, stir a few minutes over the fire, and pour over the fish. 518. Supreme de Turbot a la Roy ale. — About 21 lb. turbot (middle cut), 2 oz. butter, ^ pint veloutee sauce, 1 shallot, 1 small glass white ' wine, 2 tablespoonfuls cream, half a handful of grated Swiss cheese, salt and pepper, nutmeg.

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Filets de Turbot à la CussyFilets de Turbot à la FlorentineTurbot à la FrovengaleSupreme de Turbot à la Royale

The new century cookery book